This elegant meze features the short-lived summer delicacy of squash blossoms, filled with rice and spices and gently cooked in olive oil. With their delicate petals and lightly sweet filling, they make a popular starter for entertaining.
In a bowl, thoroughly mix the rice, grated onion, raisins, pine nuts, dill, mint, olive oil, and salt.
Gently open the petals of the squash blossoms and add a modest amount of filling. Twist the tips slightly to close them.
Arrange the stuffed blossoms in the pot with space between them. Drizzle with water, olive oil, and lemon juice, then cook over low heat for 25 to 30 minutes.
Remove from the heat and let the blossoms rest at room temperature. Chill them in the refrigerator before serving.
Important: Squash blossoms are very delicate; gently open the petals when filling them. Contains pine nuts, a tree nut. Do not pack the pot too tightly, or the blossoms may stick together and tear as they cook.
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