This was fantastic. I will admit to swapping the goat cheese for a similarly sharp cheddar, based on familial preference, but it was filling, and just a fantastic blend of sweet and savory. Will absolutely make again.
Persian Rice-Stuffed Zucchini with Pistachios and Dill
Salamandrina Posted: 05/22/12
Dianeindenver Posted: 06/20/12
Loved it...wonderful flavors. Does take time but worth it.
KellyDiff Posted: 06/17/12Philadelphia, PA
Very good. Used fresh apricot and sunflower seeds (nut allergy), but otherwise followed recipe. Will definitely make again. Pretty labor intensive though - lots of steps!
Kate09 Posted: 07/10/12
Don't make this. I eat 90% vegetarian and love vegetarian food. This is not good.
LDombeck Posted: 08/17/12
These were pretty good. I had a few changes, so it might have been amazing as written. I only had black cardamom and I think it gives a totally different flavor than green. Also, I'm dairy-free, so no cheese. And I also used brown jasmine rice and one less tablespoon of oil. That said, I still really liked it. So did my husband. Only one kid ate it though, granted the other one never eats what I make ;) It did take a bit of time to make (since I had to adjust cooking time for brown rice), but I may make again if I get a great deal on Zucchini at the farmers' market.
bjane1 Posted: 09/30/13
Devine! My husband is not a fan of zucchini but he really liked this. The flavors are very unique with a bit of hot spice from the red pepper. Used brown rice, 1/8 tsp cardamon powder, 1 1/2 Tbsp dried dill, no oil, very small amount feta, and broiled for closer to 15 minutes. Zucchini was done perfectly, not mushy. This did take some work, but hubbie made the green bean/mushroom side dish so that helped. We are pretty much vegan and loved this!