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The Hirshon Armenian Ghapama – ղափամա

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 sugar pumpkin, about 3 lbs. – alternatively, you could use a Japanese Kabocha squash
  • 1 ½ cups rice
  • 3 cups vegetable broth
  • 4 Tbsp. (½ stick) butter, melted
  • ¼ cup each of dried apricots, dried cherries and apples, chopped
  • ¼ cup raisins
  • ½ tsp. ground cinnamon
  • Dash of salt, or to taste
  • 2 Tbsp. honey
  • ¼ cup chopped almonds
  • ¼ cup chopped walnuts
  • ¼ cup hot water


  1. Wash and dry exterior of pumpkin. Cut off the top in a circle shape as it will be used as a lid.
  2. Scrape out the stringy fibers and seeds. Discard fibers, but rinse and save the seeds for roasting later on, if desired. Rinse the inside of the pumpkin; pat dry.
  3. In a saucepan, bring broth to a boil. Add rice, stir, cover the pot and reduce heat to low. Cook rice for about 15 minutes. Rice should not be completely cooked. Drain any excess liquid.
  4. In bowl, mix together the partially-cooked rice, chopped, dried fruit, melted butter, salt, cinnamon, honey, and nuts.
  5. Loosely stuff filling into pumpkin; pour the ¼ cup hot water over the top of the filling.
  6. Place the pumpkin on a baking sheet for support. Put the top of the pumpkin back on and bake at 325°F for about 1-½ to 2 hours or until soft. Insert a toothpick into the pumpkin to determine tenderness.
  7. Cut into wedges; serve with extra butter and honey on the side.


  • Calories: 625.62 kcal
  • Sugar: 26.44 g
  • Sodium: 75.69 mg
  • Fat: 21.52 g
  • Saturated Fat: 8.25 g
  • Trans Fat: 0.47 g
  • Carbohydrates: 102.6 g
  • Fiber: 4.83 g
  • Protein: 9.61 g
  • Cholesterol: 30.53 mg
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