Persian Rice-Stuffed Zucchini with Pistachios and Dill

I'll start by admitting that I'm not a cook.  I'm just trying new things.  In the hands of someone more competent I'm sure it would've been okay.  

But... to begin with, some of these ingredients were a bit absurd.  Pistachios were hard to find at Lowe's foods and the only container was twice the price of all other types of nuts.  I gave up on goat cheese.  Who has time to find and chop fresh dill weed and parsley??  What in the world are cardamom pods?  I just got the spice shaker versions. Then after two hours of prep, it came out of the oven and... the rice was crunchy.  It's totally my fault for not tasting it before I combined it with the other ingredients and put in the zucchini, but I followed all the timing directions to the letter so I was kind of mad.  No amount of microwaving helped, and I tried putting it back in the pan to boil some more, but the apricots got bloated and terrible.  :(  Ended up wasting the $50 spent on these ingredients and didn't even get to eat dinner tonight. 

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!

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.

Don't make this. I eat 90% vegetarian and love vegetarian food. This is not good.

Loved it...wonderful flavors. Does take time but worth it.

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!

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.