Persian Stuffed Dumpling Squash with Rose Petals

Name: Persian Stuffed Dumpling Squash with Rose Petals
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead); 1/3 cup olive oil; Salt and freshly ground black pepper; 1 large yellow onion, diced; 2 cloves garlic, minced; 1 cup cooked basmati rice or barley; 1 cup walnuts, finely chopped; 1/4 cup barberries; 1/2 cup dried, pitted tart cherries, coarsely chopped; 1/4 cup dried apricots, minced; 3 tablespoons dried rose petals, plus more for garnish; 3/4 cup freshly squeezed orange juice; 1 teaspoon saffron dissolved in 2 tablespoons hot water

Servings: persons

6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead)
1/3 cup olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
2 cloves garlic, minced
1 cup cooked basmati rice or barley
1 cup walnuts, finely chopped
1/4 cup barberries
1/2 cup dried, pitted tart cherries, coarsely chopped
1/4 cup dried apricots, minced
3 tablespoons dried rose petals, plus more for garnish
3/4 cup freshly squeezed orange juice
1 teaspoon saffron dissolved in 2 tablespoons hot water

1
Preheat the oven to 425F.
2
Neatly slice off the top of each squash and set it aside.
3
Check the bottoms to see if theyre level.
4
If not, slice off enough so that they will stand steadily.
5
Scoop out the seeds and place the squash in an oiled baking dish.
6
Rub them inside and out with olive oil until well coated, and season with salt and pepper.
7
Heat a skillet over medium heat and add 4 tablespoons of the olive oil, followed by the onion and saute until lightly browned.
8
Add the garlic, rice, walnuts, barberries, cherries, apricots, and rose petals.
9
Stir well and continue cooking for 5 minutes, adding a little water if the mixture is dry.
10
Taste and season with salt and pepper.
11
Fill each squash with stuffing and replace the tops.
12
Whisk together the orange juice, saffron water, and the remaining oil and pour over the squash.
13
Cover tightly with a dish lid and bake for 25 minutes, basting occasionally with the juice.
14
Uncover, baste, and bake until the squash is golden and tender, about 5 minutes more.
15
To serve, transfer the squash to a platter and pour the liquid from the baking dish on top.
16
Garnish with rose petals.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead), 1/3 cup olive oil, Salt and freshly ground black pepper, 1 large yellow onion, diced, and more.

Yes, Persian Stuffed Dumpling Squash with Rose Petals falls under the General 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.

That's it — enjoy your meal!