Armenian Stuffed Pumpkin - A Festive Delight

Ingredients

• 1 medium-sized pumpkin (about 2 kg / 4.4 lbs) 1 medium-sized pumpkin (about 2 kg / 4.4 lbs)
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped
• 1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
• 2 tablespoons honey 2 tablespoons honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• Pomegranate seeds, for garnish Pomegranate seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 65g (20g sugars)
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the top of the pumpkin and set it aside. Scoop out the seeds and fibers from the pumpkin.
3. 3.
   In a large bowl, combine the rice, dried apricots, raisins, almonds, walnuts, honey, cinnamon, nutmeg, and salt. Mix well until all the ingredients are evenly distributed.
4. 4.
   Stuff the pumpkin with the rice mixture, packing it tightly. Place the pumpkin top back on.
5. 5.
   Place the stuffed pumpkin on a baking sheet and bake for approximately 1.5 to 2 hours, or until the pumpkin is tender and the rice is cooked.
6. 6.
   Remove the pumpkin from the oven and let it cool for a few minutes. Carefully remove the pumpkin top.
7. 7.
   Serve the Ghapama by scooping out portions of the pumpkin flesh along with the stuffing. Garnish with pomegranate seeds for an extra burst of flavor and color.

Treat your ingredients with care...

• Pumpkin — Choose a pumpkin that is firm and has a thick skin. This will ensure that it holds its shape while baking and doesn't become too mushy.
• Basmati rice — Rinse the rice thoroughly before using to remove any excess starch and ensure fluffy grains.
• Dried fruits — Soak the dried apricots and raisins in warm water for 10 minutes before chopping and adding them to the stuffing. This will help them plump up and become more tender.
• Nuts — Toast the chopped almonds and walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. This will enhance their flavor and add a nice crunch to the dish.
• Pomegranate seeds — Gently tap the pomegranate with a wooden spoon to release the seeds easily. Alternatively, you can purchase pre-packaged pomegranate seeds for convenience.

Tips & Tricks

• For a more festive presentation, sprinkle some powdered sugar on top of the Ghapama before serving.
• If you prefer a sweeter dish, you can drizzle some additional honey over the stuffing before baking.
• Feel free to customize the stuffing by adding other dried fruits like cranberries or figs, or swapping the nuts for your favorites.
• Leftover Ghapama can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
• Serve Ghapama as a main dish accompanied by a fresh green salad or as a side dish alongside roasted meats.

Serving advice

Serve Ghapama as a centerpiece on your dining table. Allow guests to scoop out portions of the tender pumpkin flesh along with the flavorful stuffing. Encourage them to garnish their servings with a sprinkle of pomegranate seeds for an extra burst of flavor and a festive touch.

Presentation advice

To enhance the presentation, place the Ghapama on a large platter and surround it with fresh autumn leaves or herbs. This will create a visually appealing display that complements the vibrant colors of the dish.