Squash Blossom Dolmas

Name: Squash Blossom Dolmas
Ingredients: 16 Squash blossoms, stems trimmed and stamens removed; 2 tbsps butter; 1 shallot, minced; 1/4 fennel bulb, minced; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; pinch of ground cloves; 2 garlic cloves, minced; 1/2 cup white rice (jasmine or basmati are both fantastic); 3/4 cup water or vegetable stock; 1 1/2 tbsps chopped, toasted pine nuts; 1/2 tsp lemon zest; a generous handful of mint & dill, finely chopped; salt & freshly ground pepper; melted butter for greasing

15 ingredients

5 steps

Ingredients

16 Squash blossoms, stems trimmed and stamens removed
2 tbsps butter
1 shallot, minced
1/4 fennel bulb, minced
1/2 tsp ground coriander
1/4 tsp ground cinnamon
pinch of ground cloves
2 garlic cloves, minced
1/2 cup white rice (jasmine or basmati are both fantastic)
3/4 cup water or vegetable stock
1 1/2 tbsps chopped, toasted pine nuts
1/2 tsp lemon zest
a generous handful of mint & dill, finely chopped
salt & freshly ground pepper
melted butter for greasing

Directions

1

Preheat the oven to 400? F.
2

Rinse the squash blossoms gently and leave to dry fully in a colander or over paper towels while preparing the stuffing.
3

In a small saucepan, heat butter. When foam subsides, add shallot, fennel, coriander, cinnamon and clove. Saute for a few minutes until shallots are translucent (will happen quickly because of how finely chopped they are). Add garlic and saute another 30 seconds or so until the garlic becomes fragrant.
4

Add rice and let toast with the butter and vegetables, stirring frequently. Add water or vegetable stock and increase temperature. Bring up to a boil, lower to a simmer, and cook covered for 20-25 minutes. When rice is cooked, fluff with a fork, add pine nuts, lemon zest, chopped herbs, and salt and pepper to taste.
5

Carefully, stuff the squash blossoms with the rice mixture using a small spoon or even a melon baller. Don't overfill - allow the ends of the flowers to close. Transfer to a greased baking sheet and drizzle with a little melted butter. Season with a few pinches of salt, and bake for 15 minutes. The outside should brown and be a bit crispy. Serve warm!