Master's Recipes


  • 20 zucchini flowers,
  • 1 cup of rice,
  • 1 large onion,
  • 5 tablespoons of olive oil,
  • 2 tablespoons of pine nuts,
  • 2 tablespoons of currants,
  • 1 teaspoon of cinnamon,
  • 1 teaspoon of allspice,
  • 1 teaspoon of black pepper,
  • 1 teaspoon salt,
  • 1 teaspoon of sugar,
  • A handful of chopped parsley
  • A handful of chopped dill.

 Preparation of

  1. Take 3 tablespoons of olive oil in the pan, add the peanuts and cook for 3-4 minutes. dry,
  2. Add the chopped onions and fry for 5 more minutes,
  3. Add the washed and drained rice and stir fry until they become transparent in color,
  4. Add salt, sugar, currants, allspice, cinnamon and black pepper and mix,
  5. Add 1 glass of hot water, close the lid and cook until the water evaporates,
  6. Add dill and parsley and mix,
  7. Fill and cover the zucchini flowers you have washed and drained with mortar and place them in a large pot,
  8. Pour 1.5 cups of water and the remaining olive oil into the pot,
  9. Close the lid of the pot and cook on medium heat until the water is absorbed and the rice swells,
  10. Serve cold.
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