Turkish-style Stuffed Zucchini Blossoms

Ingredients

In this Turkish adaptation, we replace the lotus stems (nadru) with zucchini blossoms, as they are more readily available in Turkish cuisine. The filling is also modified to include a combination of rice, herbs, and spices commonly used in Turkish cooking. Additionally, the cooking technique is adjusted to ensure the zucchini blossoms are cooked to perfection while maintaining their delicate texture. We alse have the original recipe for Nadru yakhni, so you can check it out.

• 12 zucchini blossoms 12 zucchini blossoms
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried mint 1 teaspoon dried mint
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Yogurt sauce for serving Yogurt sauce for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Gently rinse the zucchini blossoms under cold water and pat them dry with a paper towel.
2. 2.
   In a large bowl, combine the rice, chopped onion, minced garlic, dried mint, dried dill, ground cumin, paprika, salt, and pepper. Mix well.
3. 3.
   Carefully open each zucchini blossom and remove the stamen inside.
4. 4.
   Stuff each blossom with a spoonful of the rice mixture, being careful not to overfill.
5. 5.
   Heat olive oil in a large skillet over medium heat. Place the stuffed zucchini blossoms in the skillet, seam side down.
6. 6.
   Pour the vegetable broth and water into the skillet, ensuring the liquid covers the bottom of the skillet.
7. 7.
   Cover the skillet and simmer for 20-25 minutes, or until the rice is cooked and the zucchini blossoms are tender.
8. 8.
   Remove from heat and let the stuffed zucchini blossoms cool slightly before serving.
9. 9.
   Serve the Turkish-style Stuffed Zucchini Blossoms with a side of yogurt sauce.

Treat your ingredients with care...

• Zucchini blossoms — Handle the delicate blossoms with care to avoid tearing them while removing the stamen. Rinse them gently under cold water to remove any dirt or debris.
• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture in the final dish.
• Dried herbs — If you prefer, you can use fresh mint and dill instead of dried. Simply double the amount of fresh herbs called for in the recipe.

Tips & Tricks

• To make the dish more filling, you can add some cooked ground meat or chopped vegetables to the rice filling.
• If zucchini blossoms are not available, you can use grape leaves or bell peppers as alternative stuffing options.
• Serve the Stuffed Zucchini Blossoms warm or at room temperature for the best flavor and texture.
• Drizzle some lemon juice over the stuffed blossoms before serving for a tangy twist.
• Make sure to use a skillet with a tight-fitting lid to ensure even cooking and prevent the liquid from evaporating too quickly.

Serving advice

Serve the Turkish-style Stuffed Zucchini Blossoms as an appetizer or as part of a mezze platter. They pair well with a side of yogurt sauce and a sprinkle of fresh herbs for garnish.

Presentation advice

Arrange the Stuffed Zucchini Blossoms on a platter, garnished with fresh herbs such as mint or dill. The vibrant colors of the blossoms will make for an eye-catching presentation.