This homely Cypriot dish is one the whole family will love. Serve with roasted vegetables and crusty bread for a hearty mid-week meal. To turn this into a vegetarian recipe, simply substitute the chicken stock with a vegetable variety.
- 135 g (¾ cup) short-grain white rice
- 2 tomatoes, finely chopped
- 1 onion, grated
- 1 garlic clove, finely chopped
- 3 tsp dried mint
- ½ bunch flat-leaf parsley, finely chopped
- 1 lemon, zested, juiced
- 1 tbsp olive oil
- 16 large zucchini flowers, stems removed, trimmed
- 500 ml (2 cups) chicken stock
- roasted vegetables and crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine rice, tomatoes, onion, garlic, mint, parsley and lemon zest in a bowl. Season with salt and pepper, then stir in olive oil until mixture comes together. Carefully open each zucchini flower, discard stamens and fill each flower with 2 tsp rice mixture. Bring flower together and twist gently to seal filling.
Place stuffed zucchini flowers in a single layer in a large pan and top with stock and lemon juice, ensuring all the flowers are immersed in the liquid. Season with salt, then bring to the boil. Reduce heat to low and simmer for 15 minutes or until rice and the zucchini stems are tender. Serve with roasted vegetables and crusty bread.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Bree Hutchins.