Stuffed vegetables and leaf rolls
These stuffed squash blossoms are cooked briefly to preserve their delicate petals. The light meat-filled blossoms can be packed for lunch and served warm or at room temperature. A pressure cooker softens the blossoms without breaking them apart.
Gently remove the pistil from inside each squash blossom. Rinse the blossoms lightly and drain.
Knead the ground meat, rice, grated onion, dill, fresh mint, salt, and black pepper together.
Place a 5 ml measure of filling inside each blossom and gently fold the petals over it.
Arrange the stuffed blossoms gently in the pot. Add hot water and olive oil, then close the lid. Once it comes to a boil, cook over low heat for just 8 minutes so the delicate blossoms do not fall apart.
Do not cook the squash blossoms for too long, or their delicate petals may fall apart. You can stuff them 1 day ahead and refrigerate them until ready to cook.
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