Persian Rice-Stuffed Zucchini With Pistachios And Dill Recipe

Name: Persian Rice-Stuffed Zucchini With Pistachios And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium zucchini (6 ounces each); 1 teaspoon kosher salt, divided; 3/8 teaspoon black pepper, divided; 3 tablespoons olive oil, divided; 3/4 cup jasmine rice; 6 cardamom pods; 1 (3-inch) cinnamon stick; 1/2 teaspoon ground cumin; 1/8 teaspoon ground red pepper; 1 1/4 cups water; 8 dried apricots, coarsely chopped (about 1/3 cup); 1/2 teaspoon grated orange rind; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 1/3 cup chopped shelled dry-roasted, unsalted pistachios; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley; 2 ounces goat cheese, crumbled (about 1/4 cup); 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

Servings: persons

6 medium zucchini (6 ounces each)
1 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
3 tablespoons olive oil, divided
3/4 cup jasmine rice
6 cardamom pods
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/4 cups water
8 dried apricots, coarsely chopped (about 1/3 cup)
1/2 teaspoon grated orange rind
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/3 cup chopped shelled dry-roasted, unsalted pistachios
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 ounces goat cheese, crumbled (about 1/4 cup)
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

1
Preheat oven to 375u00b0.
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 375u00b0 for 15 minutes or until tender.
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.
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.
5
Preheat broiler to high.
6
Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 medium zucchini (6 ounces each), 1 teaspoon kosher salt, divided, 3/8 teaspoon black pepper, divided, 3 tablespoons olive oil, divided, and more.

Yes, Persian Rice-Stuffed Zucchini With Pistachios And Dill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Rice-Stuffed Zucchini With Pistachios And Dill

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