Ghapama (Armenian Stuffed Pumpkin)
A traditional Armenian stuffed pumpkin filled with basmati rice, dried apricots, Craisins, walnuts, almonds, honey, orange juice, and cinnamon, baked until tender. A showstopping side dish or dessert for Thanksgiving, Christmas, and New Year.
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Cost: $9
Servings: 8 servings
Equipment
- Large knife
- saucepan
- strainer
- Skillet
- baking sheet
- Aluminum foil
- cutting board
Ingredients
- 1 medium pie pumpkin about 5 lbs
- 1 cup basmati rice rinsed
- 2 cups water
- Pinch of salt
- ⅓ cup dried apricots chopped
- ⅓ cup Craisins chopped
- ⅓ cup walnuts chopped
- ¼ cup sliced almonds
- 3 tablespoons honey divided
- ½ cup orange juice
- 3 tablespoons butter
- 1 cinnamon stick broken in half
- Cooking spray
Instructions
- Preheat the oven to 375°F.
- Cut the top off the pumpkin to make a lid. Scoop out the seeds and strings. Set the seeds aside to roast later.
- Add the rinsed rice, water, and a pinch of salt to a saucepan. Bring to a boil and cook for about 7 minutes, until the rice is partly cooked. Drain off all the liquid.
- While the rice cooks, add the apricots, Craisins, walnuts, and almonds to a dry skillet over medium heat. Toast for about 5 minutes, stirring often, until fragrant.
- Stir the drained rice into the fruit and nut mixture.
- Brush 2 tablespoons of honey all over the inside of the pumpkin and the underside of the lid.
- Spoon the rice mixture into the pumpkin without packing it down. Pour the orange juice over the filling.
- Top with the butter, the cinnamon stick halves, and the remaining 1 tablespoon of honey.
- Put the lid on the pumpkin, spray the outside with cooking spray, and cover the pumpkin with foil. Set it on a baking sheet.
- Bake for 1 hour at 375°F, then raise the oven to 425°F and bake 40 minutes more, until a knife slides easily into the side of the pumpkin.
- Bring the pumpkin to the table whole, lift the lid, and cut into wedges to serve.
Notes
Tips
Use a sugar pie pumpkin. Carving pumpkins are watery and stringy. Larger pumpkins need more time. Check with a knife and add 15 minutes at a time if needed.
Notes
For a richer filling, toast the fruit and nuts in 1 tablespoon of butter. Roast the pumpkin seeds with a little olive oil and salt for a snack.
Nutrition
Calories: 260kcal