This traditional Armenian dish features a whole pumpkin stuffed with a tantalizing mixture of aromatic rice, dried fruits, nuts, and spices.

This recipe is the perfect fall or holiday recipe to share. I smoked this on the grill but it can also be roasted in the oven. 

Find a medium sized sugar pumpkin (or two small pumpkins.) Cut off the top and set aside. Scoop out and discard the seeds.

In a pan over low heat, add melted butter and toast the nuts and chopped dried fruits with some of the spices and a little sugar. Mix together and set aside to cool. 

Partially cook white rice and rinse it in cold water. Combine the remaining butter, honey, spices, and the nut and fruit mixture together. 

Brush the inside of the pumpkin with a little honey and butter. Fill the entire pumpkin with the rice mixture, leave a few inches of space at the top. 

Smoke or roast the pumpkin (with the lid back on) for about 2 hours. The pumpkin should be tender on the outside and rice fully cooked on the inside.

The color of the pumpkin will become a darker, richer color. Lightly press on the outside and check for tenderness. Use a pan underneath for more stability if desired.

Let the finished pumpkin rest and place on a platter. Use a sharp knife to slice wedges into the pumpkin (this creates the flower look to the dish)

Allow the pumpkin dish to open up and spread out the rice. Garnish and serve as a beautiful side dish or dessert. 

Do you love Armenian recipes? Check out more of my families recipe that are shared over at! Enjoy!