Amazing Armenian Stuffed Pumpkin
When my Armenian husband and I were first dating, he made this much-beloved traditional stuffed pumpkin filled with rice, dried fruits, nuts, and spices, (called “Ghapama” – which means ‘cooked in a covered pot’) and brought it to an Armenian party…. which caused all the mothers to swoon with delight and pull him aside to tell him about their daughters. This dish basically has legend status, there is even a popular song about this dish! (“Hey jan ghapama, hamov hodov ghapama” – which means ‘Dear Ghapama, tasty, fragrant ghapama’.) The song claims that when ghapama is made, over 100 guests will come – judging by the response every time we bring it, I can totally understand that!!
I just made this for a holiday party, and was asked for the recipe, so am posting it here for everyone. Please note that I didn’t measure things, so quantities are approximate at best. Also note that there is no ‘standard’ recipe for this dish – it’s a pumpkin stuffed with rice, fruit, and nuts – beyond that, the details depend on the individual cook. So feel free to substitute any fruits, nuts, and spices you personally like (can even use an acorn squash instead of a pumpkin)! This is my personal twist on the traditional version – with more of a Middle-Eastern/Fall Harvest flavor. This is such an easy recipe, but makes a dramatic and delicious presentation for any fall/holiday party!
Darcy’s Version of Ghapama!
1 medium regular pumpkin, or 2 smaller pie pumpkins
2 cups basmati rice
4 Tbsp. (1/2 stick) butter, melted
½ cup each: chopped dates, pomegranate-flavored dried cranberries (Craisins), mixed raisins
½ cup glazed pecans – pieces or coarse-chopped
1 cup walnuts – pieces or coarse-chopped
1-2 Tbsp. each: brown sugar, molasses, pomegranate molasses, date molasses
½ cup maple syrup
½ cup candied orange peels in syrup (both the syrup and the peels) (I love the Italian ‘Toschi’ brand!!)
½ – 3/4 tsp. ground cinnamon
¼ tsp. ginger powder
pinch of nutmeg
pinch of salt
¼ cup hot water
1. Wash and dry the pumpkin(s). Cut off the top in a circle – it will be the lid.
2. Scrape out all the guts. Rinse and save the seeds for roasting if you want
3. In a saucepan, bring 4 cups of water to a boil. Add rice, stir, cover the pot and reduce heat to low. Cook rice for about 15 minutes. Rice should NOT be completely cooked. Drain any excess liquid.
4. In a large mixing bowl, combine the partially cooked rice, fruit, nuts, spices, and sweeteners.
5. Loosely stuff the rice mix into the pumpkin; pour the ¼ cup hot water over the top of the filling.
6. Line a baking pan with heavy duty aluminium foil. Put the pumpkin in the pan, put the top of the pumpkin back on and bake at 350°F for about 2 hours or until soft. Insert a toothpick into the pumpkin to determine tenderness.
You can either plate this as a whole pumpkin and let guests scoop everything out (you eat the soft pumpkin flesh with the rice) or you can cut the pumpkin into starburst-like wedges when you serve.
* A final note: The more ‘exotic’ ingredients can usually be found at your local Middle-Eastern market.