Stuffed Zucchini Blossoms
A seasonal treat: blossoms stuffed like mahashi.
Stuffed zucchini blossoms are a delicate seasonal dish that celebrates fresh squash flowers filled with a mix of rice, vegetables, and herbs. Filling the fragile petals takes a little patience, but the result is an elegant plate fragrant with mint, parsley, and allspice. It is the kind of dish that shows how beautiful simple ingredients become when handled with care.
How to Prepare
Gently rinse the blossoms and remove the inner stamen, keeping the flowers whole.
In a bowl, mix the rice, onion, tomatoes, parsley, mint, tomato paste, olive oil and spices into a filling.
Fill each blossom about two-thirds with the rice mixture and fold the petals to close.
Arrange the stuffed blossoms snugly in a pot, layer over layer.
Drizzle with olive oil and lemon juice and add enough water to just cover.
Place a small plate on top to hold them down, cover and simmer on low heat 35-40 minutes until the rice is tender.
Let rest a few minutes, then serve warm or at room temperature.
Made it? Rate this recipe
Choose firm, freshly picked blossoms and do not overfill them, as the rice expands while cooking.
Ingredient Swaps
If zucchini blossoms are not available, use the same filling for zucchini or grape leaves. Instead of short-grain rice, use Egyptian or medium-grain rice. You can also add ground meat to the filling for those who prefer it non-vegetarian.
Common Questions
How do I stuff the blossoms without tearing them?
Wash them gently and remove the inner stamen, fill only about two-thirds so the rice can expand, then fold the petals softly.
Why leave room when filling?
Because the rice expands while cooking, overfilling can tear the blossom or leave the rice undercooked.
What is the plate on top for?
It holds the packed blossoms in place and keeps them from moving or coming apart during the gentle simmer.
Is the dish served cold or hot?
Serve it warm or at room temperature; many prefer it after it rests a little so the flavors settle.
How do I know the rice is done?
After 35-40 minutes over low heat, try one blossom; the rice should be tender and have absorbed the flavors.
More from the Kitchen
Eggplant Rolls with Béchamel
How to make Eggplant Rolls with Béchamel: Eggplant rolls filled with spiced minced meat, draped in béchamel and mozzarella, baked in a light tomato broth.
Read Recipe
Fish Sayadieh
How to make Fish Sayadieh: Classic fish sayadieh — spiced hamour served over fragrant rice cooked in seafood stock with caramelised onion.
Read Recipe
Grilled Quail in Citrus-Yogurt Marinade
Tender quail soaked clean, then marinated in yogurt, honey, pepper molasses and fresh citrus before hitting the grill.
Read Recipe
Falafel Tart
How to make Falafel Tart: A creative baked falafel tart made from a chickpea-flour batter with herbs, served with tahini sauce.
Read Recipe
Egg-Stuffed Pepper Bake (Bread Alternative)
A bell pepper filled with egg, mushroom and melty mozzarella, baked until set — a satisfying low-carb alternative to bread.
Read Recipe
Meat Fingers with Caramelised Onion
Juicy seasoned meat fingers topped with caramelised onion and pomegranate molasses, served over creamy mashed potato.
Read Recipe