A whole pumpkin stuffed with sweetened rice, dried fruits, nuts, and honey, then baked until tender. This spectacular autumn dish is served at weddings and celebrations, arriving at the table as edible art.
Ingredients
1 medium pumpkin (about 3kg)
2 cups rice, rinsed
1/2 cup dried apricots, chopped
1/2 cup raisins
1/3 cup pitted dates, chopped
1/3 cup walnuts, chopped
1/3 cup almonds, chopped
4 tbsp butter
4 tbsp honey
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
Pinch of salt
Instructions
1Cut the top off the pumpkin to create a lid. Scoop out all seeds and stringy flesh, creating a clean cavity.
2Par-cook the rice in salted boiling water for 8 minutes until half-done. Drain well.
3Mix the par-cooked rice with dried apricots, raisins, dates, walnuts, almonds, melted butter, honey, cinnamon, cardamom, and nutmeg.
4Fill the pumpkin cavity with the rice-fruit-nut mixture, packing gently. Replace the pumpkin lid.
5Place stuffed pumpkin in a baking dish, cover with foil. Bake at 180C for 1.5 hours until pumpkin flesh is completely tender.
6Bring the whole pumpkin to the table. Cut into wedges, scooping rice filling and soft pumpkin flesh together onto each plate.
Did You Know?
There is a famous Armenian folk song called "Hey jan, Ghapama" that is traditionally sung while the baked pumpkin is ceremoniously carried to the table.