Spicy Stuffed Zucchini Blossoms (Anthous) Ανθούς

“This is one of my favourite traditional Cypriot dishes, which is enjoyed by my family every summer and into the early fall while zucchini blossoms are around,” says Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine. “Outside of Cyprus I have mostly seen zucchini blossoms fried or stuffed with cheese, and I find that those unfamiliar with the Cypriot cuisine are always so excited to discover this recipe. It is a recipe that is extremely popular not only with those familiar with Cypriot cuisine, but those who are new to it. It uses a rice stuffing, but does not feel heavy at all. It is a very delicate dish and a special way to make use of summer’s bounty.“

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Spicy Stuffed Zucchini Blossoms (Anthous)

Course Appetizer

Servings 6 servings

Author Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine

Ingredients

• 50 to 60 zucchini flower blossoms
• 2 cups (500 mL) long grain rice
• 1 cup (250 mL) finely chopped onion
• 1/2 cup (125 mL) finely chopped parsley
• 1/4 cup (60 mL) finely chopped mint
• 2 Tbsp (30 mL) finely chopped basil
• 1 1/4 cups (310 mL) grated tomatoes
• 1/3 cup (80 mL) pine nuts
• 1/2 tsp (2 mL) pepper
• 1/2 cup (125 mL) olive oil, divided
• 2 1/2 tsp (12 mL) salt
• Dash of cinnamon

Instructions

• Place the flowers in a large bowl of cold water (enough to cover them) in order to clean them and remove any green stems. Drain and dry the blossoms. In a bowl, mix together the rice, onion, parsley, mint, basil, tomatoes, pine nuts, pepper, 1/4 cup (60 mL) olive oil, salt and cinnamon.
• Using a spoon, stuff each flower with about 1 tsp (5 mL) of the mixture, just up to the rim where the blossom opens up so that it fills the opening of the blossom, leaving a bit of room for the rice to expand (otherwise the blossoms will break). Fold the ends of the petals inward to cover the stuffing.
• Drizzle the remaining olive oil on the bottom of a large saucepan. Arrange the flowers in a circular pattern so that they’re touching side by side with petals facing out. Once the bottom of the pot is covered, start the second row on top of the first, exactly the same way. It is preferable to use a large pot so that there is only one row of flowers, but two rows is okay as well.
• Once finished arranging the flowers, place a large plate on top of the flowers then pour in the water—it should come up to about half the height of the top row of zucchini flowers. Ensure you add the water after you place the plate on top of the flowers, otherwise the flowers will float to the top. The plate will remain on top of the blossoms for the whole cooking time. Add more water if necessary. Place the saucepan on the stove over medium heat and cover the pot with a lid. Once the liquid begins to boil, turn the heat down to simmer. Cook for about 20 to 25 minutes until most of the liquid has been absorbed, leaving a small space between the lid and the pot for the last 5 minutes.

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