Persian Rice-Stuffed Zucchini With Pistachios And Dill

Name: Persian Rice-Stuffed Zucchini With Pistachios And Dill
Ingredients: 6 medium zucchini (6 ounces each); 1 teaspoon kosher salt, divided; 3/8 teaspoon black pepper, divided; 3 tablespoons olive oil, divided; 3/4 cup jasmine rice; 6 cardamom pods; 1 (3-inch) cinnamon stick; 1/2 teaspoon ground cumin; 1/8 teaspoon ground red pepper; 1 1/4 cups water; 8 dried apricots, coarsely chopped (about 1/3 cup); 1/2 teaspoon grated orange rind; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 1/3 cup chopped shelled dry-roasted, unsalted pistachios; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley; 2 ounces goat cheese, crumbled (about 1/4 cup); 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

19 ingredients

6 steps

Ingredients

6 medium zucchini (6 ounces each)
1 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
3 tablespoons olive oil, divided
3/4 cup jasmine rice
6 cardamom pods
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/4 cups water
8 dried apricots, coarsely chopped (about 1/3 cup)
1/2 teaspoon grated orange rind
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/3 cup chopped shelled dry-roasted, unsalted pistachios
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 ounces goat cheese, crumbled (about 1/4 cup)
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

Directions

1

Preheat oven to 375°.
2

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place the zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake at 375° for 15 minutes or until tender.
3

Heat a medium saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently. Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in apricots. Cover and let stand 10 minutes; discard cardamom and cinnamon. Spoon rice mixture into a large bowl; cool slightly.
4

Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, and juices in a small bowl; stir with a whisk. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture; toss well to combine.
5

Preheat broiler to high.
6

Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.