Armenian
Ghapama
A small pumpkin is baked whole with a fragrant filling of rice, dried fruits, nuts, honey, and butter. When opened at the table and cut into wedges, the tender pumpkin falls around the sweet pilaf like a warm Armenian celebration dish.
Watch it madeAnushi het G128 · 12:11
Ingredients
- Small sugar pumpkin1, about 2 lb / 900 g
- Short- or medium-grain rice1/2 cup
- Dried apricots, chopped1/4 cup
- Raisins2 tbsp
- Prunes or dried plums, chopped2 tbsp
- Walnuts, chopped2 tbsp
- Almonds, chopped1 tbsp
- Unsalted butter2 tbsp
- Honey2 tbsp
- Ground cinnamon1/2 tsp
- Fine salt1/2 tsp, divided
- Hot water2 to 3 tbsp
Method
- Rinse the rice until the water runs mostly clear, then boil it in salted water for 6 to 7 minutes until only half cooked.
- Drain the rice well and transfer it to a bowl.
- Heat the oven to 350°F / 175°C.
- Wash and dry the pumpkin, then cut a round lid around the stem and set it aside.
- Scoop out the seeds and stringy fibers without piercing the pumpkin flesh.
- Sprinkle the inside of the pumpkin with a pinch of salt and rub it with 1 tablespoon of honey.
- Stir the half-cooked rice with the dried apricots, raisins, prunes, walnuts, almonds, cinnamon, remaining salt, remaining honey, and 1 tablespoon of melted butter.
- Spoon the filling into the pumpkin loosely, leaving space for the rice to finish swelling.
- Add 2 to 3 tablespoons of hot water over the filling and dot the top with the remaining butter.
- Place the pumpkin lid back on and set the pumpkin in a small baking dish.
- Bake for 1 hour to 1 hour 20 minutes, until the pumpkin flesh is tender when pierced with a skewer and the rice is fully cooked.
- Rest the ghapama for 10 minutes, then serve by cutting the pumpkin into wedges so it opens around the rice filling.
Common questions
Can I substitute a different pumpkin or squash for Ghapama?
Yes. Use a small sugar pumpkin, kabocha, or other firm, sweet winter squash that can hold its shape. Avoid very watery squash. Keep the size small enough to bake through evenly and to serve intact.
How long does Ghapama take to bake, and how do I know it’s done?
Bake at 350°F / 175°C for about 1 to 1.5 hours, depending on pumpkin size. It’s done when the shell is tender enough to pierce with a knife and the rice inside is fully cooked and fluffy.
What are the most common mistakes when making Ghapama?
Overfilling the pumpkin is the biggest mistake; the rice needs room to expand. Also avoid piercing the pumpkin while scooping, undercooking the rice too little, or adding too much water, which can make the filling mushy.
How should I store leftover Ghapama?
Cool completely, then cover and refrigerate leftovers for up to 4 days. For best texture, reheat slices in the oven at 325°F / 165°C until warmed through. The filling may dry slightly, so add a little butter or honey when reheating.
What’s the best way to serve Ghapama?
Let it rest 10 to 15 minutes after baking, then cut into wedges or scoop out the filling with some pumpkin flesh. Drizzle with extra honey if you like. It’s especially good warm, with a spoonful of the softened pumpkin mixed in.