Pumpkin Stuffed with Fruit and Nut Rice (Armenian Ghapama)

This autumnal show-stopper consists of a scooped pumpkin filled to the brim with spice-scented rice, toasted nuts, and dried fruit. Ghapama is so universally irresistible that Armenian pop sensation Harout Pamboukjian rhapsodized it in a ditty called "Hey Jan Ghapama", whose catchy chorus many Armenians know by heart. The dish makes a fine counterpoint to savoury mains - grilled pork chops and Thanksgiving turkey spring to mind - and an impressive standalone dessert.

1 pumpkin (about 3 lbs)
1 cup rice
1 cup dried fruits
1 cup nuts
3 Tbsp. butter
½ tsp. ground cinnamon
kosher or sea salt

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Cut off the top in a circle shape as it will be used to cover it later. Scrape out the kernels.

Bring 3 cups of water to a boil add the rice, stir, cover and cook on low heat for 15 minutes, it should not be cooked completely.

Drain any excess liquid and set aside.

Meanwhile chop the dried fruits and nuts, melt the butter and stir them together add the kosher or sea salt and cinnamon. Add the rice, 2 Tbsp. of honey and mix well.

Stiff the pumpkin with the filling add the water and close the opening with its top.

Place the pumpkin in the oven and bake for about 1½-2 hours or until soft.

Makes 12 servings.