Armenian Khapama

Warm, fragrant, and full of flavor—Ghapama is a quintessential Armenian dish that perfectly blends the sweetness of pumpkin with savory spices, nuts, and dried fruits. Traditionally served for festive occasions, this dish is made even more special with the richness of Reddy ghee.  Ghapama is more than just a meal—it’s a celebration of Armenian heritage and warmth. With its blend of sweet and savory flavors, enhanced by the aromatic Reddy ghee, this dish is sure to bring comfort and joy to any table. Whether you're preparing a festive meal or simply indulging in a cozy evening at home, Armenian Ghapama is a dish you’ll return to time and time again. 

Let’s dive in!

Ingredients:
•    1 medium pumpkin
•    1 cup rice
•    1/2 cup Reddy ghee 
•    1/2 cup dried fruits of your choice, chopped
•    1/2 cup raisins
•    1/4 cup slivered almonds
•    1/4 cup shelled pistachios (optional)
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon ground nutmeg
•    Salt and pepper to taste

1.    Cook the Rice
o    Rinse the basmati rice under cold water until the water runs clear.
o    Bring water to a boil. Add the rice, salt to taste and boil for about 3-5 minutes. Drain out the access water. The rice should be slightly cooked but not all the way as we are going to place the dish in the oven later on. 

2.    Prepare the Filling
o    In a large skillet, melt the Reddy ghee over medium heat.
o    Add the chopped dried fruits, raisins, almonds, and pistachios. Sauté for 3-4 minutes to allow the nuts to toast lightly.
o    Add the cinnamon, nutmeg, salt, and pepper to the mixture. Stir well to combine and let the spices infuse into the mixture for another few minutes.

3.    Prepare the Pumpkin
o    Cut the top off the pumpkin and scoop out the seeds and fibers. Save the top of the pumpkin. 
o    You can save the seeds for roasting later if you like!

4.    Assemble the Khapama
o    In a large bowl, combine the cooked rice with the nut and fruit mixture. Mix gently to distribute all the ingredients without breaking the rice.
o    Carefully stuff the pumpkin with the rice mixture and cover with the pumpkin top. 

5.   Bake in the oven 
o    Place the stuffed pumpkin on a baking sheet. Cover the top loosely with foil to avoid burning. Bake under 180 °C until the pumpkin is tender and fully cooked through. 
o    Remove the foil in the last few minutes of baking for a slightly caramelized top.

 Serve and Enjoy!!