Recipe
Ghapama
Ղափամա
A traditional Armenian pumpkin-based dish, perfect for the holiday season.
Pair with Yacoubian-Hobbs White Blend
Ingredients
1 small pumpkin (about 5 lbs/ 10 in wide)
1 Tbsp kosher salt, plus more for seasoning
2 Tbsp honey
1½ cups [300g] long grain rice
2¼ cups [540ml] water
4 Tbsp [60g] unsalted butter, cubed
1 yellow onion, finely diced
½ cup [80g] dried apricots, halved
¼ cup [35g] sour cherries
5 pitted prunes, quartered
¾ cup [90g] slivered almonds
2 Tbsp apple cider vinegar
Instructions
Arrange oven racks to fit the pumpkin standing upright and preheat to 350°F (180°C). Line a half-sheet pan with foil.
Cut out a wide lid around the top of the pumpkin (as if making a jack-o-lantern) and set aside. Scoop out and discard seeds, and place the pumpkin on the prepared pan. Season the insides with kosher salt and drizzle in 1 Tbsp of honey.
In a medium saucepan, combine the rice with 2 cups water. Cover and bring to a boil, lower to a simmer, and cook for 10 minutes, or until the rice is almost (but not quite) cooked through. Transfer rice to a large heatproof mixing bowl.
Rinse out the saucepan and melt 2 Tbsp butter over medium heat. Add in onion and sauté until softened and slightly golden brown, about 6 minutes. Add onions to the bowl with the rice and stir in the remaining 1 Tbsp honey, 1 tsp salt, and the apricots, sour cherries, prunes, walnuts, and almonds. Add in the vinegar and any additional salt to taste.
Spoon the rice mixture into the pumpkin and pour in the remaining ¼ cup water. Dot the remaining 2 Tbsp butter on top. Cover the pumpkin with its lid and bake until the insides are hot and a toothpick slides easily into the flesh of the pumpkin, about 1½ - 2 hours, carefully rotating the pan halfway through. Remove from oven and rest for 20 minutes.
To serve, carefully transfer to a large round platter. Remove the lid and cut the pumpkin into wedges so the ghapama falls open like a sunflower, with the rice in the center.
From “Lavash: The Bread that launched 100 meals, plus salads, stews, and other recipes from Armenia,” by Kate Leahy, John Lee, and Ara Zada
