Stuffed Zucchini Flowers

This is a Mediterranean dish.  Locals don’t waste the flowers of the zucchinis and stuff with rice as any other cold stuffed vegetable. (Commonly green bell pepper, tomato, eggplant and zucchini itself). It is really delicious side dish or an excellent appetizer. For a change I mixed rice with bulgur.
 
Ingredients:
 
15 Zucchini flowers
2 medium yellow onion
3/4 C olive oil
1/4 C rice
3/4 C and a Tbsp. of Bulgur
2 Tbsp. pine nuts
2 Tbsp. currants
1 Tsp. salt
1 Tsp. black pepper
1 Tsp. All spice
1 Tsp.  Cumin
1 Tbsp. dried mint
1/4 C minced parsley
1/2 Lemon juice
1 Tbsp. pomegranate sauce
*** Some people add 1/2 C pureed tomato into rice.
 
Making:
*** Keep in mind they needed to be consumed as fast as they are harvested.
Otherwise flower close up and it will be hard to fill in.
Wash all flowers well set a side.
 Heat the oil in the pan and sauté the onions, pine nuts until onion gets translucent and pine nuts get lightly fried.
Add the currents, salt, black pepper, all spice, mint, cumin,
Add rice and bulgur
Add 1 C water cook 7 minutes.
Add lemon juice, pomegranate juice, and parsley. Mix well.
Fill a flower half way through and fold over the petals on top of each other.
Finish filing all flowers.
Line them up in the pan and pour another C hot water.
Cook on medium heat for 30 minutes.

9/16/2019
 
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