This minced meat dolma is cooked briefly to suit the delicate zucchini blossoms, and it is light enough to pack for lunch either warm or at room temperature. The pressure cooker softens the blossoms without them falling apart.
Gently pinch out the stamen inside each blossom, then rinse lightly and drain.
Knead together the minced meat, rice, grated onion, dill, fresh mint, salt and pepper.
Spoon a teaspoon of filling into each blossom and gently twist the petals closed.
Arrange the stuffed blossoms gently in the pressure cooker, add the hot water and olive oil, seal and cook over low heat for only 8 minutes once it starts hissing, since the blossoms are delicate.
Do not overcook the zucchini blossoms, their delicate petals can fall apart. You can stuff the blossoms a day ahead and keep them in the fridge until you are ready to cook.
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