Stuffed Zucchini Flowers

Wash the zucchini flowers by immersing them in a bowl of water without damaging them, turn them upside down to drain the water. Chop the onion, wash the rice and drain it. Put the currants in a bowl with warm water, leave for 10-15 minutes. Wash the dill, discard the thick stems, finely chop.

Put 3 spoons of olive oil in the pot and fry the onions and pine nuts, add the rice when it turns pink. Continue frying, turning it with a spoon, until the rice has a transparent appearance. Add enough hot water and salt to cover the top of the rice by 1 cm, close the lid of the pot and cook until the water evaporates. When removed from the heat, add currants, allspice, black pepper, cinnamon, granulated sugar, dill and mix it all together.

Take the drained zucchini flowers in your palm, open the top leaves without damaging them, fill them tightly with a small wooden spoon. Fold the ends of the leaves on top of each other, close the stuffing in a small pot, without any space between them. Add enough hot water to come halfway through the stuffing, cover them with a porcelain plate, and cook on low heat for 15 minutes. When you open the lid, remove the porcelain plate, pour the remaining 2 spoons of olive oil, close it and leave the stuffed to cool in the pot.

Bon Appetit!

12 zucchini flowers
5 tablespoons of olive oil
1 medium sized onion
1 tablespoon of pine nuts and half a glass of rice
1 tablespoon of currants
1 teaspoon allspice
1 teaspoon of black pepper
1 teaspoon cinnamon
1 teaspoon granulated sugar half a bunch of dill

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