Persian Rice-Stuffed Zucchini with Pistachios and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A run under the broiler creates a crunchy crust, an essential for Persian rice dishes. Ingredients:
6 medium zucchini (6 ounces each) |
1 teaspoon kosher salt, divided |
3/8 teaspoon black pepper, divided |
3 tablespoons olive oil, divided |
3/4 cup jasmine rice |
6 cardamom pods |
1 (3-inch) cinnamon stick |
1/2 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 1/4 cups water |
8 dried apricots, coarsely chopped (about 1/3 cup) |
1/2 teaspoon grated orange rind |
2 tablespoons fresh lemon juice |
2 tablespoons fresh orange juice |
1/3 cup chopped shelled dry-roasted, unsalted pistachios |
1/4 cup chopped fresh dill |
1/4 cup chopped fresh flat-leaf parsley |
2 ounces goat cheese, crumbled (about 1/4 cup) |
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained |
Directions:
1. Preheat oven to 375°.
2. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place the zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake at 375° for 15 minutes or until tender.
3. Heat a medium saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently. Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in apricots. Cover and let stand 10 minutes; discard cardamom and cinnamon. Spoon rice mixture into a large bowl; cool slightly.
4. Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, and juices in a small bowl; stir with a whisk. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture; toss well to combine.
5. Preheat broiler to high.
6. Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.
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