Ghapama (Armenian Stuffed Pumpkin)
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Recipe Intro From yourstrulyani
Ghapama is a traditional Armenian stuffed pumpkin dish, typically enjoyed during the holiday season, especially around Christmas. With its combination of sweet dried fruits, spiced RiceSelect Royal Blend Rice, and nuts, it’s also a perfect side dish or even a stunning centerpiece for your Thanksgiving table. There’s even a famous Armenian song dedicated to this beloved dish called "Հէյ Ջան Ղափամա" (Hey Jan Ghapama) by Harout Pamboukjian, celebrating its cultural significance.
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Recipe Card
ingredients
- 1 large or medium-sized pumpkin
- 3/4 cup unsalted butter, divided
- 1 cup golden raisins
- 1 cup black raisins
- 1 cup prunes, chopped
- 1 cup dried apricots, chopped
- 1 cup tart dried cherries
- 1 cup dried cranberries
- 1 granny smith apple, finely chopped
- 1 cup walnuts, chopped
- 1 cup slivered almonds
- 4 1/2 cups RiceSelect Royal Blend Rice, washed and rinsed
- Honey, for drizzling
- 5-6 cinnamon sticks
Method
Step 1
Preheat the oven to 375°F.
Step 2
Wash the pumpkin thoroughly, then cut off the top to create a lid. Scoop out the seeds and pulp from the inside, leaving the pumpkin clean and hollow.
Step 3
In a small saucepan, melt ½ cup of the butter. This will be used to coat the rice and enhance the flavor of the stuffing.
Step 4
In a large bowl, combine the yellow raisins, black raisins, prunes, apricots, cherries, cranberries, and finely chopped green apple.
Step 5
In a large pan over medium-high heat, add ¼ cup of the butter and add the chopped walnuts and slivered almonds. Cook for a few minutes until fragrant, then add the mixed dried fruits and apple. Reduce to low heat and stir occasionally.
Step 6
Cook the RiceSelect Royal Blend Rice in salted water until al dente, as it will continue to cook inside the pumpkin while baking. Drain the rice if necessary and set aside.
Step 7
Brush the inside and outside of the pumpkin with the remaining melted butter. Drizzle a bit of honey at the bottom of the pumpkin for added sweetness.
Step 8
Layer the rice and fruit-nut mixture inside the pumpkin, gently pressing it down as you go. Repeat until the pumpkin is full. You may have extra stuffing, which can be served on the side.
Step 9
Insert the cinnamon sticks into the rice mixture and add small pieces of the reserved 1/4 cup of butter. Drizzle a generous amount of honey over the top.
Step 10
Place the pumpkin lid back on and cover the entire pumpkin with aluminum foil. Transfer the pumpkin onto a baking sheet and bake for 3 hours, or until the pumpkin is tender when pierced with a fork.
Step 11
After 1½ hours, remove the top foil but keep the sides covered to allow the top to brown slightly.
Step 12
Once done, carefully remove the pumpkin from the oven and allow it to cool slightly before slicing into wedges. Each slice will feature roasted pumpkin and a sweet, nutty rice filling.