Kabak Çiçeği Dolması — Stuffed Zucchini Blossoms

Kabak çiçeği dolması captures the Aegean summer: blossoms picked while open are gently filled with aromatic rice and cooked in olive oil.

Makes 18–20 | Prep 40 minutes | Cook 35 minutes

INGREDIENTS

• 18–20 fresh zucchini blossoms

• 180 g short-grain rice, rinsed

• 1 medium onion, very finely chopped

• 2 tbsp pine nuts, optional

• 1 small tomato, grated

• ½ bunch dill, chopped

• ½ bunch mint, chopped

• ½ bunch parsley, chopped

• 100 ml extra-virgin olive oil, divided

• Juice of 1 lemon

• 1 tsp sugar

• 1 tsp salt

• ½ tsp black pepper

• 250 ml hot water

METHOD

1. Gently remove the stamens from the blossoms without tearing them. Rinse quickly and drain.

2. Soften onion and pine nuts in half the oil. Add rice and stir 2 minutes. Add tomato, herbs, sugar, salt, pepper, and half the lemon; remove from heat.

3. Loosely fill each blossom only halfway so the rice can expand. Fold the petals inward to close.

4. Arrange snugly in a wide pot. Add hot water, remaining oil, and lemon. Cover with a plate and simmer gently for 30–35 minutes.

5. Cool in the pot and serve at room temperature.

AUTHENTICITY NOTE

The flowers are fragile and the rice must not be packed tightly. In the Aegean, this is a zeytinyağlı dish: fragrant, lemony, and served cool or at room temperature.