The perfect balance of a savory ground beef filling with aromatic spices, pistachios and almonds.
In Turkish cooking, I’ve been learning about the myriad of different variations on stuffed vegetables. There are many variations. This is already the third variation of stuffed zucchini and it tastes completely different than the last recipe I learned.
The ground beef is seasoned with cinnamon, saffron, salt and pepper. Then pistachios and almonds are added to create a unique and delicious texture to the overall dish.
Here’s the recipe:
- 25 zucchini
- 8 oz ground beef
- 1/2 c white rice
- 3 TBSP pistachios
- 2 TBSP almonds
- 1 tsp saffron
- 1 tsp ground cinnamon
- 2 TBSP olive oil
- 4 c sunflower oil (for frying)
Clean the zucchini and cut into thirds. Core the inner part of the zucchini and set aside.
Heat a large frying pan with sunflower oil. Once hot, fry the zucchini in batches until golden brown. Remove from the oil and place them on a cooling rack.
Rinse and drain the rice. Set it aside for later.
In a small frying pan, sauté the ground beef in 2 TBSP of olive oil. Add the rice and stir.
Then add the cinnamon, saffron, salt, pepper, pistachios and almonds and stir for 2-3 minutes more until well incorporated.
Remove from the heat.
Using a tablespoon, fill the zucchini until it’s two-thirds of the way full. Press the top together and place in a large stock pot.
Cover the zucchini with a large ceramic dish (to weigh them down in the pot) and add about 2-3 cups of hot water.
Cover and cook on medium low heat for 10-15 minutes.
Serve and enjoy!