Stuffed Zucchini Blossoms (Çiçek Dolması)

One of the most delicate dishes of Aegean and Mediterranean cuisine, especially prepared during summer with fresh zucchini blossoms.

Servings: 6–8 People

🛒 Ingredients

Main Ingredients:

• 50 zucchini blossoms

• 2 cups rice

• 2 tea glasses olive oil (about 200 ml total)

• 4 medium onions

• 4 medium tomatoes

• 1 bunch parsley

• ½ bunch fresh mint

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 tea glass water (about 100 ml)

🥣 Preparation

Harvest the Blossoms:
Zucchini blossoms should be picked early in the morning before they close.

Clean Them:
Trim the stems. Carefully remove the yellow pollen inside. Gently rinse and drain.

🔥 Instructions

Prepare the Filling:
Mix finely chopped onions, diced tomatoes, chopped mint and parsley, salt, black pepper, and olive oil.
Add the washed and drained rice and combine well. The filling is prepared raw.

Stuff the Blossoms:
Carefully fill each open blossom with the prepared mixture.
Fold the tips of the petals over to seal them.

Cook:
Arrange the stuffed blossoms side by side in a pot. Add 1 tea glass of water.
Cover with a lid, bring to a gentle boil, then reduce to low heat and cook.

Check for Doneness:
Check occasionally to ensure the rice has softened. Once fully cooked, remove from heat.

✅ Tip

Finely dicing the tomatoes helps the rice remain separate and fluffy.
Keep the lid closed during cooking, and once it starts boiling, reduce to low heat.

Enjoy your meal! 🌼