Persian Rice-Stuffed Zucchini with Pistachios and Dill

Name: Persian Rice-Stuffed Zucchini with Pistachios and Dill
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 6 cardamom pods; 1 stick (3-inch) cinnamon; 79 milliliters dried apricots, coarsely chopped (about; 79 milliliters chopped shelled dry-roasted, unsalted pistachios; 59 milliliters chopped fresh dill; 59 milliliters chopped fresh flat-leaf parsley; 59 milliliters ounces goat cheese, crumbled (about; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 177 milliliters jasmine rice; 1 teaspoon kosher salt, divided; 2 Tbsps fresh lemon juice; 425 grams no-salt-added chickpeas, rinsed and drained; 3 Tbsps olive oil, divided; 2 Tbsps fresh orange juice; 1 teaspoons grated orange rind; 296 milliliters water; 1 kilograms medium zucchini each)

You can never have too many side dish recipes, so give Persian Rice-Stuffed Zucchini with Pistachios and Dill a try. Watching your figure? This gluten free and vegetarian recipe has 293 calories, 9g of protein, and 14g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 56 minutes. Head to the store and pick up pepper, dill, cinnamon stick, and a few other things to make it today.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Black Pepper

Zucchini

Salt

Equipment you will use

Baking Paper

Baking Sheet

Bake at 375 for 15 minutes or until tender.

Equipment you will use

Oven

Heat a medium saucepan over medium heat.

Equipment you will use

Sauce Pan

Add 1 tablespoon oil; swirl to coat.

Ingredients you will need

Cooking Oil

Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently.

Ingredients you will need

Cardamom

Cinnamon

Rice

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.

Ingredients you will need

Red Pepper

Cumin

Water

Salt

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.

Ingredients you will need

Apricot

Cardamom

Cinnamon

Rice

Equipment you will use

Bowl

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.

Ingredients you will need

Black Pepper

Orange Zest