Persian Stuffed Dumpling Squash with Rose Petals

Name: Persian Stuffed Dumpling Squash with Rose Petals
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dried, pitted tart cherries, coarsely chopped; 237 milliliters cooked basmati rice or barley; 59 milliliters dried apricots, minced; 59 milliliters barberries; 2 cloves garlic, minced; 79 milliliters olive oil; 177 milliliters freshly squeezed orange juice; 1 teaspoon saffron dissolved in 2 tablespoons hot water; 6 servings Salt and freshly ground black pepper; 6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead); 237 milliliters walnuts, finely chopped; 1 large yellow onion, diced

Persian Stuffed Dumpling Squash with Rose Petals is A mixture of salt and pepper, onion, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Neatly slice off the top of each squash and set it aside. Check the bottoms to see if they’re level. If not, slice off enough so that they will stand steadily. Scoop out the seeds and place the squash in an oiled baking dish. Rub them inside and out with olive oil until well coated, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Seeds

Dry Seasoning Rub

Equipment you will use

Baking Pan

Heat a skillet over medium heat and add 4 tablespoons of the olive oil, followed by the onion and sauté until lightly browned.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add the garlic, rice, walnuts, barberries, cherries, apricots, and rose petals. Stir well and continue cooking for 5 minutes, adding a little water if the mixture is dry. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Apricot

Cherries

Walnuts

Garlic

Water

Rice

Fill each squash with stuffing and replace the tops.

Ingredients you will need

Stuffing

Squash

Whisk together the orange juice, saffron water, and the remaining oil and pour over the squash. Cover tightly with a dish lid and bake for 25 minutes, basting occasionally with the juice. Uncover, baste, and bake until the squash is golden and tender, about 5 minutes more.

Ingredients you will need

Orange Juice

Saffron

Squash

Juice

Water

Cooking Oil

Equipment you will use

Oven

Whisk

To serve, transfer the squash to a platter and pour the liquid from the baking dish on top.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Garnish with rose petals.

Taste

Book, using the USDA Nutrition Database

Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Louisa Shafia is the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.

Ingredients you will need

Wine