👨‍🍳 تعليمات

1. 1

   Gently clean the zucchini flowers in cold water and remove the stems. Drain well.

   💡 نصائح احترافية: Pick the flowers in the morning for the best results. If wilting, soak in water for 10 minutes before stuffing.
2. 2

   In a bowl, combine the rinsed rice, chopped onion, parsley, mint, basil, grated tomatoes, pine nuts (if using), 1/4 cup olive oil, salt, pepper, and cinnamon (if using). Mix well.

   💡 نصائح احترافية: Ensure the rice is well combined with the other filling ingredients.
3. 3

   Carefully spoon the filling into each zucchini flower, about 1 teaspoon per flower, without overstuffing. Fold the petal ends inward to enclose the filling.

   💡 نصائح احترافية: Leave some room for the rice to expand during cooking.
4. 4

   Drizzle 2 tbsp of olive oil on the bottom of a large saucepan. Arrange the stuffed flowers in a single layer, side by side, in a circular pattern.

   💡 نصائح احترافية: Using two saucepans can help ensure a single layer, which cooks more evenly.
5. 5

   Pour 1.5 cups of water into each saucepan (or enough to come halfway up the flowers). Place a heatproof plate directly on top of the flowers to keep them submerged.

   💡 نصائح احترافية: Adding the plate after pouring the water helps prevent the flowers from floating.
6. 6

   Cover the saucepans and cook over medium heat for about 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.

   💡 نصائح احترافية: Check for doneness by gently probing the rice.
7. 7

   Drizzle with the remaining 1/4 cup of olive oil before serving. Serve warm.

   💡 نصائح احترافية: These are best enjoyed fresh, as an appetizer or a light main course.