An elegant meze made from summer's short-lived delicacy, zucchini flowers, stuffed with a rice and spiced filling and slow-cooked in olive oil. With its delicate texture and lightly sweet stuffing, it's a favorite starter for guest tables.
Thoroughly mix the rice, grated onion, raisins, pine nuts, dill, mint, olive oil and salt in a bowl.
Gently open the leaves of the squash blossoms and place the filling inside without overfilling, then close by twisting the tips lightly.
Arrange the stuffed blossoms snugly in a pot, drizzle with water, olive oil and lemon juice; cook over low heat for 25-30 minutes.
Remove from heat, let rest at room temperature, then chill in the refrigerator before serving.
Important: Zucchini flowers are very delicate — gently open the petals while stuffing them. This meze doesn't contain any specific allergen. Note: if you pack them too tightly in the pot, the flowers may stick together and tear while cooking.
If you use the flowers the day they're picked, ideally early in the morning, they stay firmer and are easier to stuff.
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