Pumpkin with Rice and Dried Fruits

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Armenian stuffed pumpkin is called khapama; it is traditionally prepared with rice, sometimes with chicken or meat, and during fasting days, it is made with dried fruits and other non-perishable fillings. Regardless, it transforms into a delightful dish that lifts your spirits: sweet pilaf generously seasoned with apricots, raisins, nuts, and fragrant spices is packed into a honey-coated orange pumpkin. Except for the preparation stage, khapama requires little active involvement—all the ingredients simmer inside the pumpkin, absorbing the sweetness and aromas of cinnamon and cardamom. Recipe from John Smith, chef at a popular American restaurant.

Ingredients

Pumpkin - 6 lbs
Laser Rice - 17.6 oz
Dried Apricots - 1.1 oz
Raisins - 0.7 oz
Dried cranberries with sugar - 0.7 oz
Dates - 1.1 oz
Nuts - 0.9 oz
Honey - 1.8 oz
Vegetable Oil - 1 fl oz
Cardamom - 0.2 oz
Cinnamon - 0.2 oz

Step by Step guide

Step 1

Cook the rice until it is al dente.

Step 2

Soak the dried fruits, then chop them and lightly sauté in vegetable oil, adding honey and spices.

Step 3

Cut off the top of the pumpkin and scoop out the seeds and pulp.

Step 4

Brush the inner walls of the pumpkin with honey.

Step 5

Layer rice and dried fruits inside, then add ground cinnamon and cardamom.

Step 6

Replace the top, wrap the pumpkin in foil, and place it in a preheated oven at 356°F for 1.5 to 2 hours. The pumpkin should become tender, and the rice inside should be fluffy.

Step 7

Place the cooked pumpkin on a serving platter, remove the lid, and slice it into wedges without cutting all the way through, so the pumpkin opens up like a flower.