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Zucchini Blossom Dolma

Welcome to another delicious journey on our culinary diary! Today, we're diving into a delightful traditional dish that celebrates the flavors of the Mediterranean. Our dear friend Derya has graciously shared her exquisite recipe for Zucchini Blossom Dolma, a beloved staple in Turkish and Greek cuisine.

Zucchini blossoms are in full bloom, making it the perfect time to bring this vibrant and flavorful dish to your table. These delicate flowers are filled with a savory mix of rice, herbs, and spices, creating a harmonious blend that captures the essence of summer. We hope this recipe brings a touch of Mediterranean magic to your kitchen and becomes a new favorite in your repertoire. Enjoy with Cantasole and Derya: https://www.instagram.com/apinchofderya/ 

INGREDIENTS

  • 20 zucchini flowers 
  • 1 cup long grain rice 
  • 2 freshly grated tomatoes 
  • 1 small onion, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup fresh parsley, chopped 
  • Lemon juice
  • Salt & pepper to taste 

METHOD

  1. Gently open the blossoms and cut little stems inside. 
  2. Dip each blossom into a large bowl filled with water and swirl for a few seconds. Shake it and place it on the paper towel. 
  3. Wash the rice until the water runs clear. 
  4. In a medium pot, saute chopped onions with Cantasole Biancolilla EVOO until they turn translucent. Add washed rice, grated tomatoes and a cup of boiling water to the pot. Reduce heat to low and let it cook until the water is absorbed. Turn off the heat and let the rice sit for 10 minutes.
  5. Add chopped mint and parsley into cooked rice and give it a stir. 
  6. Gently open the blossom and place some rice mixture inside of the blossom by using a small spoon (The amount of filling depends upon the size of blossoms). Fold each petal over the filling to enclose it. Place it on a medium pot. 
  7. Repeat the process for all blossoms and place filled blossoms in a circular motion inside of the pot. 
  8. Add 1 cup of water. Drizzle some olive oil and lemon juice over the blossoms and place a plate upside down on the blossoms. 
  9. Cook zucchini blossoms in low heat for about half an hour. 
  10. Serve it lukewarm or cold with yoghurt. 

 

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