Lighter Ghapama (Armenian Stuffed Pumpkin Rice)

This traditional centerpiece offers a comforting blend of complex carbohydrates, healthy fats from walnuts, and natural sweetness from dried fruits inside a nutrient-rich pumpkin.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 small whole pumpkin (about 800 g edible flesh) · 208 kcal in the whole recipe
• 150 g dry rice · 540 kcal in the whole recipe
• 50 g dried apricots, chopped · 120 kcal in the whole recipe
• 40 g raisins · 120 kcal in the whole recipe
• 35 g walnuts, coarsely chopped · 229 kcal in the whole recipe
• 1 tbsp (14 g) butter, melted · 100 kcal in the whole recipe
• 20 g honey · 61 kcal in the whole recipe
• 1 tsp ground cinnamon and a pinch of salt

Method

1. Cut the top off the pumpkin to form a lid, then scoop out all seeds and fibers.

   

2. Parboil the rice in lightly salted boiling water for 6-7 minutes until half-cooked, then drain well.

   

3. In a bowl, combine the drained rice with chopped dried apricots, raisins, walnuts, melted butter, honey, and ground cinnamon.

   

4. Pack the rice stuffing into the hollowed pumpkin, replace the top lid, and wrap securely in parchment paper and foil.

   

5. Bake in a preheated oven at 190°C (375°F) for 60-75 minutes until the pumpkin becomes tender, then slice into wedges to serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.