GHAPAMA | ARMENIAN STUFFED PUMPKIN

Cook rice in chicken stock until par cooked, about 15 minutes.

Wash and clean the pumpkins, scraping out seeds and pulp.

Mix melted butter and honey, then brush inside of the pumpkins with this mixture.

Fluff the par-cooked rice with a fork.

Add chopped dried fruits (apricots, prunes, dates, golden raisins) and nuts (walnuts, almonds) to the rice and mix well.

Add more melted butter, honey, orange zest, and salt to the mixture and stir.

Stuff the pumpkins with the rice and fruit mixture, leaving space at the top for steam.

Bake stuffed pumpkins in the oven at 350°F until tender, about 1 to 2 hours depending on size.

Check doneness with a toothpick and remove smaller pumpkins earlier if done.

Equipment Needed

Allergens