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Vegetarian, Maghreb and Middle East

Ghapama, Armenian stuffed pumpkin with rice and dried fruit

Ghapama is a whole pumpkin stuffed with rice, dried apricots, raisins, walnuts and almonds, flavored with honey and cinnamon. For 4 people, it takes 1 hour 40 minutes, a medium skill level, and costs about €2.60 per serving. The trick is to cook the rice only halfway before stuffing it, it finishes cooking inside the pumpkin as it soaks up the sweet juices.

I'm pulling out all the stops tonight, a whole pumpkin stuffed with rice, dried fruit and honey, you set it right in the middle of the table like an Armenian treasure.

Ghapama, Armenian stuffed pumpkin with rice and dried fruit
Total time
1 h 40
Difficulty
Medium
Cost per person
€2.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

You recognize ghapama right away by its presentation, a whole pumpkin that arrives at the table with its lid on, still steaming. Inside, the rice has plumped up by drinking in the juice from the apricots and raisins, the walnuts and almonds keep a bit of crunch, and the cinnamon mingles with the honey to flavor the whole filling without overpowering it.

It takes some time but almost no hands-on work, perfect for a fall or winter Sunday when you want to surprise everyone. Kids love scooping into the pumpkin with a spoon, and adults get to enjoy soft, sweet flesh that's a nice change from the usual dinner. Mon Chou suggests it as a dish that leaves an impression without complicating your cooking.

The ingredients

4 people

Fruits and vegetables

  • Small pumpkin or kabocha squash 1.5 kg

Pantry

  • Short-grain riceoften in the pantry 200 g
  • Dried apricots 80 g
  • Raisins 60 g
  • Walnuts 60 g
  • Almonds 40 g
  • Honey 3 tbsp
  • Cinnamonoften in the pantry 2 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose, Tree nuts

The step by step recipe

  1. Wash the pumpkin, cut a lid out of the top, and remove the seeds and strings with a large spoon.

    Save the seeds, rinse them and roast them in the oven with a little salt, they make a great snack.

  2. Partially cook the rice in salted water, then drain it and mix it with the diced apricots, raisins, walnuts and crushed almonds. 10 min

    The rice should stay firm, it will finish cooking inside the pumpkin as it absorbs the fruit juices.

  3. Add the melted butter, honey and cinnamon to the filling and mix well.

    Taste the filling before stuffing the pumpkin, this is your chance to adjust the sweetness and cinnamon.

  4. Fill the pumpkin with the filling without packing it down too much, add a small glass of water, put the lid back on, and bake at 180°C. 1 h

    Set the pumpkin on a rimmed baking sheet, some juice may bubble over.

  5. Check for tenderness with the tip of a knife, then serve with a spoon, scraping up a bit of golden flesh along with the filling.

    If the flesh is still firm, bake 10 more minutes covered with foil so the top doesn't burn.

Our tips to get it right

  • Pick a pumpkin with firm, low-fiber flesh, like a kabocha squash, so it stands upright and slices easily with a spoon once cooked.
  • Cut the lid at an angle rather than straight down, it will sit snugly on top without sliding during baking.
  • If your pumpkin has an unstable base, slice a thin layer off the bottom so it stands straight on the baking sheet.

The variations

  • Swap the dried apricots for chopped pitted dates for an even softer, stickier filling.
  • For a nut-free version, skip the walnuts and almonds and add a bit more raisins and rice instead.
  • For kids, make the same filling in small individual squashes, they'll cook faster and everyone gets their own.

What to serve it with

  • A hot cup of black tea
  • A simple green salad
  • Plain yogurt on the side

Storage

Ghapama keeps for 2 to 3 days in the refrigerator in a sealed container, filling and flesh together. Reheat it gently in the oven or a skillet with a splash of water so it doesn't dry out. Freezing isn't recommended, the pumpkin flesh turns too watery once thawed.

Questions about this dish

Can you make ghapama ahead of time?

You can prepare the filling a day ahead and keep it in the fridge in a sealed container. Stuff the pumpkin right before baking so it looks its best coming out of the oven.

What kind of rice works best for the filling?

Short-grain rice is ideal since it soaks up the dried fruit juices without turning mushy. Basmati rice works too, but the texture will be a bit less soft.

Can you use a different squash instead of kabocha?

Yes, any small pumpkin with firm flesh works well. Avoid overly fibrous or very large squash, since they'll need a much longer cooking time.

Is ghapama kid-friendly?

Yes, it's a mild sweet and savory dish that kids generally enjoy, especially the fun of scooping it out with a spoon. You can cut back slightly on the cinnamon for a milder flavor.

How long does it take to make a ghapama, an Armenian pumpkin stuffed with rice and dried fruit?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ghapama, an Armenian pumpkin stuffed with rice and dried fruit?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ghapama, an Armenian pumpkin stuffed with rice and dried fruit cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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