Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

A run under the broiler creates a crunchy crust, an essential for Persian rice dishes.

Laraine Perri
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry

Recipe Summary test

hands-on:
34 mins
total:
56 mins
Yield:
Serves 6 (serving size: 2 stuffed zucchini halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

  • Preheat broiler to high.

  • Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.

Nutrition Facts

265 calories; fat 12.7g; saturated fat 2.8g; mono fat 7.1g; poly fat 1.9g; protein 9.2g; carbohydrates 31.6g; fiber 5.6g; cholesterol 4mg; iron 2.2mg; sodium 389mg; calcium 81mg.
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