An elegant, meatless olive-oil dolma where fresh zucchini flowers are stuffed with a filling rice made from rice, pine nuts, and currants. When prepared in season, it adds a special flavor to the table.
Sauté the onion in olive oil, lightly toast the pine nuts; add the rice, currants, cinnamon and salt, stir for a few minutes, then remove from the heat and let cool.
Gently fill the zucchini flowers with the cooled filling, then close them by lightly twisting the tips.
Arrange the stuffed flowers snugly side by side in a wide pot.
Drizzle lemon juice and water over them, cover with a lid, and cook over low heat until the rice softens.
Important: When filling the zucchini flowers, gently close the flower's mouth, otherwise the filling may spill out while cooking. Allergen: contains pine nuts and currants (nuts).
Fresh zucchini flowers are generally found from May to September; waiting for the season gives the best result for this recipe.
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