- Calories 265
- Fat 12.7g
- Satfat 2.8g
- Monofat 7.1g
- Polyfat 1.9g
- Protein 9.2g
- Carbohydrate 31.6g
- Fiber 5.6g
- Cholesterol 4mg
- Iron 2.2mg
- Sodium 389mg
- Calcium 81mg
Persian Rice-Stuffed Zucchini with Pistachios and Dill
Photo: Johnny Autry
A run under the broiler creates a crunchy crust, an essential for Persian rice dishes.
How to Make It
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Step 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.
Step 5
Preheat broiler to high.
Step 6
Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.
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elizabeth26's Review
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girena's Review
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LDombeck's Review
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's Review
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!
Kate09's Review
Don't make this. I eat 90% vegetarian and love vegetarian food. This is not good.
KellyDiff's Review
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!
CutieCookie's Review
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Salamandrina's Review
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.
Dianeindenver's Review
Loved it...wonderful flavors. Does take time but worth it.
Ended in the Trash :( Not for Beginners