Armenian Ghapama Stuffed Pumpkin
A whole pumpkin baked with buttery rice, dried fruit, walnuts, honey, and cinnamon.
About This Dish
Ghapama turns a pumpkin into an edible serving vessel for a fragrant sweet pilaf associated with harvest celebrations and generous tables.
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Stages
- Preparation40 min
- Cooking100 min
Step-by-Step Instructions
-
1
Cut a lid from the pumpkin, scoop out the seeds and fibers, and scrape the cavity smooth without making the walls thin.
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2
Cook the rice in salted water for 7 minutes, drain, and cool. Mix with the chopped fruit, walnuts, 60 g melted butter, honey, cinnamon, cardamom, and salt.
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3
Rub the pumpkin interior with the remaining butter and fill it loosely, leaving 3 cm for the rice to expand. Replace the lid.
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4
Set on a lined tray and bake at 180 °C for 80–100 minutes, until a skewer enters the pumpkin wall easily without collapse.
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5
Rest for 10 minutes, remove the lid, and slice the pumpkin into wedges so each serving includes flesh and pilaf.
