Zucchini Blossoms.
Ingredients:
30 zucchini blossoms
3 tbsp. olive oil
1 tbsp. hing
1/3 cup long grain rice, uncooked
1/2 cup canned tomatoes, drained
3 tbsp. chopped parsley
3 tbsp. chopped fresh mint or dill
Salt and freshly ground pepper
1/2 tsp. granulated sugar
Preparation:
Soak the stems in cold water overnight, without soaking the blossoms. The following day, wash and drain on a towel. Cut off and discard the stems without breaking the blossoms, and set the blossoms aside while you make the filling. Heat the oil . Add the rice and cook over moderate heat for 2 minutes, stirring constantly with a wooden spoon.
Stir in the tomatoes, herbs, and enough water to cover the rice, then season with salt and pepper, hing and the sugar. Simmer for 5 minutes, and remove from the heat.
Using a teaspoon, stuff each blossom carefully, holding it in the palm of one hand. Then close it and lay it on its side in a buttered flameproof casserole large enough to accommodate all the blossoms. Continue until all are filled.Pour 1 cup of warm water into the casserole. Invert a plate over the flowers, then cover the casserole and simmer over lowest heat about 1-1/2 hours.
Check every 30 minutes to see if more water is needed; if so, add warm water (it should all be absorbed when cooked).
