Name: Stuffed Zucchini Flowers (Kabak Çiçeği Dolması)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 20 zucchini flowers, stamens removed; 100 g short-grain rice, rinsed; 2 onions, finely chopped; 2 tomatoes, grated; 3 tbsp olive oil; 1 tbsp pine nuts; 1 tbsp currants; 1 tsp dried mint; A handful of dill and parsley, chopped; Juice of half a lemon; Salt and pepper

Instructions

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1Soften the onions in the olive oil, add the pine nuts and currants, then the rice and stir for 2 minutes.

2Add the grated tomato, mint, salt and pepper with a splash of water; cook until the liquid is absorbed. Stir in the herbs and cool.

3Gently open each flower, remove the stamen, and fill with a teaspoon of the rice mixture; twist the petals to close.

4Pack the flowers upright in a wide pan, sprinkle with lemon juice and pour in enough water to reach halfway.

5Cover and simmer gently for 25-30 minutes until the rice is tender. Cool before serving — they are best at room temperature.

Chef's Tip

Keep the heat low and never let the pan boil: the petals stay whole only with a gentle simmer.

More tips ↓

Leave the rice slightly undercooked — it keeps absorbing the lemony olive oil while the dish rests.
Serve at room temperature: olive-oil dishes are designed to be eaten cold.

Stuffed Zucchini Flowers (Kabak Çiçeği Dolması)

Ingredients

Instructions

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