Delicate zucchini blossoms are picked early in the morning and filled gently without bruising their petals. They are cooked slowly over low heat, then served cold for a light and elegant olive oil dish.
Ingredients
- 12 zucchini blossoms
- 1 cup rice
- 1 small onion, grated
- 1 teaspoon dried mint
- 1 teaspoon currants
- 1 teaspoon pine nuts
- 1 teaspoon salt, or to taste
- 1/2 Turkish tea glass Nermin Hanım Edremit Early Harvest Olive Oil
- Hot water, enough to come halfway up the blossoms
Instructions
Carefully rinse the zucchini blossoms and remove the inner stamens. Set them aside.
Rinse and drain the rice. In a bowl, combine the rice, grated onion, dried mint, currants, pine nuts, salt, and olive oil. Mix well.
Fill each blossom with about 1 teaspoon of the rice mixture. Gently fold the petals over the filling and arrange the stuffed blossoms side by side in a pot.
Drizzle a little more olive oil over the top and add a pinch of salt. Pour in enough hot water to come halfway up the blossoms.
Place a small plate over the blossoms to keep them in place. Cook slowly over very low heat until the rice is tender and the blossoms are delicate and fragrant.
Let them cool and rest before serving.
This olive oil dish brings color and elegance to the table. Follow Nermin Hanım Zeytinliği for more recipes.