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Persian Rice-Stuffed Zucchini it Pistachios and Dill
Nb persons: 6
Yield: 2 zucchini halves
Preparation time:
Total time: 56 minutes
Source: Cooking Light June 2012
| 6 medium | zuccini |
| 1 tsp | salt, divided |
| 3/8 tsp | black pepper, divided |
| 3 tbl | olive oil, divided |
| 3/4 cup | jasmine rice |
| 6 | cardamom pods |
| 1 stick | cinnamon, 3 inches |
| 1/2 tsp | ground cumin |
| 1/8 tsp | ground red pepper |
| 1 1/4 cups | water |
| 8 | dried apricots, coarsely chopped |
| 1/2 tsp | orange rind, grated |
| 2 tbl | fresh lemon juice |
| 2 tbl | fresh orange juice |
| 1/3 cup | shelled unsalted pistacios, chopped |
| 1/4 cup | fresh dill, chopped |
| 1/4 cup | fres flat-leaf parsely, chopped |
| 2 ounces | goat cheese, crumbled about 1/4 cup |
| 1 (15 ounce) can | chickpeas, rinsed and drained no salt added |
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.
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