Entree: Armenia – Yerevan & Central Armenia – Ղափամա ➤ Ghapama (Roast pumpkin filled with sweet rice, dried fruits, nuts, and honey)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 1 medium sugar pumpkin or kabocha, about 4–5 lb (1.8–2.3 kg)
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 2 cups (480 ml) water or light vegetable broth
- 1/2 cup (85 g) dried apricots, chopped
- 1/2 cup (75 g) raisins or currants
- 3/4 cup (90 g) chopped walnuts
- 1/4 cup (60 ml) honey, plus extra for glazing
- 3 tbsp (45 g) unsalted butter, melted
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground cardamom or allspice
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) orange juice (freshly squeezed) and 1 tsp (2 g) orange zest
- 2 tbsp (30 ml) pomegranate seeds for garnish (optional)
- 1 tbsp (15 ml) vegetable oil for brushing the pumpkin

Instructions

1. Preheat the oven to 350°F (175°C). Cut a lid from the top of the pumpkin and reserve it. Scoop out and discard seeds and stringy pulp, leaving the shell intact; brush the inside and lid with the vegetable oil.
2. In a medium saucepan, combine the rinsed rice, water or broth, honey, melted butter, cinnamon, cardamom, salt, and orange juice. Bring to a simmer, cover, and cook until the rice is just tender and liquid absorbed, about 12–15 minutes. Remove from heat and let sit 5 minutes.
3. Stir the chopped dried apricots, raisins, and walnuts into the cooked rice. Taste and adjust sweetness or spices, adding more honey or cinnamon if desired.
4. Spoon the rice mixture into the hollow pumpkin, pressing gently to pack but leaving some room for expansion. Replace the pumpkin lid and place the pumpkin in a baking dish large enough to hold it; pour about 1/2 cup (120 ml) water into the dish to keep the pumpkin moist while baking.
5. Brush the pumpkin lid and exterior lightly with a little extra honey and oil. Cover the baking dish loosely with foil and bake for 60 minutes. Remove the foil and continue baking until the pumpkin flesh is fork-tender and the filling is heated through, about another 20–30 minutes (total baking time ~1 hour 20–90 minutes depending on pumpkin size).
6. Remove the pumpkin from the oven and let rest 10–15 minutes. Transfer to a serving platter, remove the lid, sprinkle with pomegranate seeds if using, drizzle with additional honey, and scoop portions of pumpkin flesh and rice to serve.