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Persian Rice-Stuffed Zucchini with Pistachios and Dill Recipe

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This recipe for Persian Rice-Stuffed Zucchini with Pistachios and Dill, by , is from The Smith Family 2018 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Reiter

Category:
Category:

Ingredients:  
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

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Hands-on time 34 mins Total time 56 mins
Personal Notes:
Personal Notes:

(serving size: 2 stuffed zucchini halves)
Kristin found this recipe. It would be good as a casserole without the boats. This takes me FOREVER to scoop out the boats. I'll take any hints you have!

A friend suggested slicing boats into bite sized pieces as an appetizer.

 

 

 

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