Entree: Turkey – Aegean Turkey – Kabak Çiçeği Dolması (Aegean-style stuffed zucchini flowers filled with herbed rice, pine nuts, and currants)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 16 zucchini blossoms (about 4 1/4 oz (120 g))
- 1 cup (200 g) short-grain rice, rinsed
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) more for cooking
- 1 small onion, finely chopped (about 3 oz (85 g))
- 2 tbsp (30 g) pine nuts
- 2 tbsp (20 g) currants or dried raisins
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh mint, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (6 g) tomato paste
- 1/2 tsp (3 g) ground black pepper
- 1 1/4 tsp (6 g) salt, divided
- 1/2 cup (120 ml) hot water or light vegetable stock
- 1 tsp (5 g) granulated sugar (optional, Aegean preference)
- 1 tbsp (15 g) butter (optional, for sheen)

Show original ingredient measurements

- 16 zucchini blossoms (about 120 g)
- 1 cup (200 g) short-grain rice, rinsed
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) more for cooking
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 tbsp (30 g) pine nuts
- 2 tbsp (20 g) currants or dried raisins
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh mint, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (6 g) tomato paste
- 1/2 tsp (3 g) ground black pepper
- 1 1/4 tsp (6 g) salt, divided
- 1/2 cup (120 ml) hot water or light vegetable stock
- 1 tsp (5 g) granulated sugar (optional, Aegean preference)
- 1 tbsp (15 g) butter (optional, for sheen)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Gently open each zucchini blossom, remove and discard the pistil, rinse briefly and drain on paper towels; set aside.
2. Heat 2 tbsp (30 ml) olive oil in a small saucepan over medium heat. Sauté the chopped onion and pine nuts until softened and pine nuts are fragrant, about 3–4 minutes.
3. Add the rinsed rice and tomato paste and stir 1–2 minutes to coat the grains. Pour in the hot water or stock, add 1/2 tsp (3 g) salt and simmer on low, covered, until liquid is absorbed and rice is slightly undercooked, about 10 minutes. Remove from heat.
4. Stir in the currants, dill, parsley, mint, lemon juice, pepper, remaining 3/4 tsp (3 g) salt, and sugar if using. If mixture seems dry, add 1–2 tbsp (15–30 ml) water. Allow filling to cool until easy to handle.
5. Spoon about 1–1 1/2 tsp (5 to 7.5 ml) of filling into each blossom and gently twist the petals closed around the filling.
6. In a shallow wide pan, warm 2 tbsp (30 ml) olive oil over low heat. Arrange the stuffed blossoms seam-side down in one layer. Add a splash of hot water (about 2–3 tbsp (30–45 ml)) around (not over) the flowers, cover, and simmer gently for 10–12 minutes until blossoms are tender and rice is fully cooked.
7. Remove the lid, increase heat briefly to evaporate any excess liquid and spoon melted butter over the blossoms if using. Serve warm or at room temperature with a drizzle of lemon juice.

1. Gently open each zucchini blossom, remove and discard the pistil, rinse briefly and drain on paper towels; set aside.
2. Heat 2 tbsp (30 ml) olive oil in a small saucepan over medium heat. Sauté the chopped onion and pine nuts until softened and pine nuts are fragrant, about 3–4 minutes.
3. Add the rinsed rice and tomato paste and stir 1–2 minutes to coat the grains. Pour in the hot water or stock, add 1/2 tsp (3 g) salt and simmer on low, covered, until liquid is absorbed and rice is slightly undercooked, about 10 minutes. Remove from heat.
4. Stir in the currants, dill, parsley, mint, lemon juice, pepper, remaining 3/4 tsp (3 g) salt, and sugar if using. If mixture seems dry, add 1–2 tbsp (15–30 ml) water. Allow filling to cool until easy to handle.
5. Spoon about 1–1 1/2 tsp of filling into each blossom and gently twist the petals closed around the filling.
6. In a shallow wide pan, warm 2 tbsp (30 ml) olive oil over low heat. Arrange the stuffed blossoms seam-side down in one layer. Add a splash of hot water (about 2–3 tbsp / 30–45 ml) around (not over) the flowers, cover, and simmer gently for 10–12 minutes until blossoms are tender and rice is fully cooked.
7. Remove the lid, increase heat briefly to evaporate any excess liquid and spoon melted butter over the blossoms if using. Serve warm or at room temperature with a drizzle of lemon juice.