Delicate zucchini flowers filled with dill- and mint-scented rice cooked in olive oil and gently simmered. A vegan Aegean meze served at room temperature.
Ingredients
Instructions
- 1
Gently pinch out the yellow stamen from inside each zucchini flower and trim the stems; swish the flowers briefly in cold water and drain them upside down.
- 2
Rinse and drain the rice. Finely chop the onion and cook it in half the olive oil in a pot over medium heat for 6-7 minutes until soft; add the rice and cook for 3 minutes more.
- 3
Add the grated tomato, sugar, half the salt, the black pepper, dried mint and 100 g of the water. Cover and cook on low for 5 minutes until absorbed; stir in the finely chopped dill and let the filling cool slightly.
- 4
Spoon about 1 heaped teaspoon of filling into each flower (don't overfill, the rice will swell) and twist the petal tips closed.
- 5
Pack the flowers side by side in a wide pot. Mix the remaining olive oil, water and salt and pour over them; weigh them down with an inverted plate.
- 6
Cover and cook on low for 25-30 minutes, until the rice is tender and the liquid absorbed.
- 7
Let cool in the pot and serve at room temperature.
Nutrition
Per serving
| Calories | 298 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 39 g |
| Fat | 14 g |
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