Stuffed Zucchini Blossoms

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.