Ghapama Recipe (Armenian Stuffed Pumpkin)

Enjoy the rich flavors of Armenian cuisine with this Ghapama recipe. This traditional dish features a whole pumpkin stuffed with a tantalizing mixture of aromatic rice, dried fruits, nuts, and warm spices. Roasted or smoked to perfection, it's a delightful fusion of sweet and savory that embodies the heart and soul of Armenian culinary tradition.

Course Holiday Recipes, Main Course, Side Dish

Cuisine Armenian

Keyword Armenian stuffed pumpkin dish, Ghapama Recipe

Prep Time 25

Cook Time 2

Servings Servings

Calories 406kcal

Author Bon Appeteach

Ingredients

1 Pumpkin sugar pumpkins are reccomened, see article above for more details
2 cups Basmati Rice rinsed
2 sticks Butter
1 cup Honey
1/2 cup Almonds slivered works best
1/2 cup Walnuts roughly chopped
1 cup Dates pitted and chopped
1 cup Dried Apricots chopped
1 cup Dried Raisins or Cranberries sub dried cherries as well
1 tsp Salt
2 tsp. Cinnamon
1/2 tsp. Nutmeg

Optional Add In's

1 Green Apple diced small
1 Cinnamon Stick
1/2 cup Pine Nuts

Instructions

Begin by preheat the smoker or oven to 350 F. If using a smoker use pecan or apple wood and set for indirect heat.
Preparing the Pumpkin: Start by cutting the top off your pumpkin(s) to create a lid. This is often done in a star shape so that it's easier to seal. Set the lid aside. Scoop out the guts of the pumpkin, removing the seeds and the stringy parts, until the inside of the pumpkin is clean. Save the pumpkin seeds for a nice crunch later.
The Rice: Rinse the rice thoroughly and bring a pot of water to boiling. Add the rice and cook so that it is al dente, roughly 7-8 minutes. Immediately strain the rice and cool it down by rinsing it under cold water to stop the cooking process.
The Fruit and Nut Mixture: If using larger dried fruits like dates and apricots, roughly chop them into smaller pieces. Melt 1 stick of butter into a large frying pan and add the nuts and dried fruits and sauté until the butter is absorbed into the fruit. Season with a little salt, cinnamon and nutmeg and set aside to cool. Additionally, combine one stick of melted butter and the honey together and set aside.
Filling the Pumpkin: Before filling, brush a few tablespoons of the melted honey and butter mixture around the inside of the pumpkin and season with a little salt. Once the rice is cooled, place it into a large bowl and fold in the remaining butter and honey mixture. Add additional cinnamon and nutmeg to the rice and fold in the dried fruit and nut mixture until combined. Stuff the pumpkin with this delightful rice mixture, filling it to the top (leave 2 inched of space). You can add a whole cinnamon stick to the top for added flavor if desired.
Sealing the Pumpkin: Place the pumpkin lid back on top. It should fit snugly. If not, you can secure it with some aluminum foil. Ghapama should look like a beautiful pumpkin once again.
Smoking or Roasting: If smoking the pumpkin, place it on indirect heat directly onto the grill grates and smoke until the pumpkin is tender and the rice is cooked, about two hours. If roasting in the oven, place the filled pumpkin in a foil-lined pan and follow similar cooking time. The Ghapama is done when the outside is darker in color, tender to the touch, and smells aromatic.
Serving: Remove the stuffed pumpkin from the smoker or oven and let it rest 10-15 minutes. Carefully transfer the Ghapama to a large serving dish or the center of your dinner table. Remove the top and slice it into serving-sized wedges, making sure each portion includes a piece of butter from the top of the rice. The pumpkin will open up and look like a blooming flower with the rice in the middle. Serve and enjoy!

Notes

This recipe can be served as a side dish, main dish, or dessert. The pumpkin can be eaten along with the rice or reused to make pumpkin puree! Be sure to watch the video tutorial as well if you need additional guidance. Enjoy!

Nutrition