Cypriot Stuffed Zucchini Flowers
Anthous
Delicate zucchini flowers stuffed with a flavorful mixture of rice, herbs, and sometimes pine nuts, then gently simmered. This dish, known as 'Anthous' in Cyprus, is a beautiful and light way to enjoy the bounty of summer.
🧂 Ingredients
- 50-60 blooms Zucchini flowers
- 2 cups Long grain rice, rinsed
- 1 cup Finely chopped onion
- 1/2 cup Finely chopped fresh parsley
- 1/4 cup Finely chopped fresh mint
- 2 tbsp Finely chopped fresh basil
- 1 1/4 cups Grated tomatoes
- 1/3 cup Pine nuts (optional)
- 1/2 cup, divided Olive oil
- 2 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 dash Dash of cinnamon (optional)
- 3 cups Water
👨🍳 Instructions
- 1
Gently clean the zucchini flowers in cold water and remove the stems. Drain well.
💡 Tip: Pick the flowers in the morning for the best results. If wilting, soak in water for 10 minutes before stuffing. - 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.
💡 Tip: Ensure the rice is well combined with the other filling ingredients. - 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.
💡 Tip: Leave some room for the rice to expand during cooking. - 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.
💡 Tip: Using two saucepans can help ensure a single layer, which cooks more evenly. - 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.
💡 Tip: Adding the plate after pouring the water helps prevent the flowers from floating. - 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.
💡 Tip: Check for doneness by gently probing the rice. - 7
Drizzle with the remaining 1/4 cup of olive oil before serving. Serve warm.
💡 Tip: These are best enjoyed fresh, as an appetizer or a light main course.
💡 Pro Tips
- ✓If the flowers are difficult to stuff, you can gently open them wider or trim the base slightly.
- ✓Adjust the amount of spices to your preference.
- ✓For a vegetarian version, ensure no meat products are used in the filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes to the filling for a spicy kick.
- Some recipes include a small amount of minced meat in the filling.
- Serve with a drizzle of lemon juice or a side of yogurt.