Persian Stuffed Zucchini Recipe
Persian Stuffed Zucchini is an easy to make and a delicious recipe. This certainly makes for a great main dish. Persian Stuffed Zucchini is a favorite with my family, i bet your friends and family will love it too. Don't miss out on this great recipe.
Ingredients
Large zucchini - 6
Dried split green peas - 1 cup
Large onion - 1 , finely minced
Ground lean lamb or beef - 2 cups
Ground cinnamon - generous pinch
Butter - 1/4 cup
Salt
Pepper
Serve with: natural'yoghurt, lightly salted to taste
Directions
GETTING READY
1 Rinse the zucchini well.
2 Cut off their ends, hollowing out the centers.
3 Blanch them.
4 Rinse the dried peas well in a sieve under running cold water.
5 In a pan, boil in salted water for 30 minutes or until tender.
6 Drain and reserve.
7 Lightly grease a , shallow flameproof dish.
MAKING
8 In a pan, heat butter.
9 Sweat the onion for 10 minutes over very low heat, stirring frequently.
10 Turn up the heat and add the meat.
11 Sprinkle with a generous pinch of cinnamon, and cook for 2 minutes, stirring continuously over moderately high heat.
12 Season with salt and pepper and let cool.
13 Mix with the peas, adding a little more salt, pepper, and cinnamon to taste.
14 Stuff the hollowed zucchini with this mixture.
15 Arrange in a single layer in the prepared flameproof dish.
16 Add 2 1/4 cups water, cover with a lid or with foil.
17 Simmer very gently for 25-30 minutes or until the vegetables are tender.
SERVING
18 Serve on individual serving dish.
1 Rinse the zucchini well.
2 Cut off their ends, hollowing out the centers.
3 Blanch them.
4 Rinse the dried peas well in a sieve under running cold water.
5 In a pan, boil in salted water for 30 minutes or until tender.
6 Drain and reserve.
7 Lightly grease a , shallow flameproof dish.
MAKING
8 In a pan, heat butter.
9 Sweat the onion for 10 minutes over very low heat, stirring frequently.
10 Turn up the heat and add the meat.
11 Sprinkle with a generous pinch of cinnamon, and cook for 2 minutes, stirring continuously over moderately high heat.
12 Season with salt and pepper and let cool.
13 Mix with the peas, adding a little more salt, pepper, and cinnamon to taste.
14 Stuff the hollowed zucchini with this mixture.
15 Arrange in a single layer in the prepared flameproof dish.
16 Add 2 1/4 cups water, cover with a lid or with foil.
17 Simmer very gently for 25-30 minutes or until the vegetables are tender.
SERVING
18 Serve on individual serving dish.
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