Courgettes stuffed with Iranian green rice
There are different methods of cooking the rice, I used a steamer. In Iran they cook it long and slow so that it forms a crust.
Course: Main Course
Cuisine: Iranian, Iraqi
Keyword: Courgette recipes, Green rice, Stuffed courgettes
Servings: 6
For the stuffed courgettes:
- 3 courgettes, cut into thirds, cored.
For the green rice:
- 3 tbsp olive oil
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 150 g basmati rice, steamed with a little sea salt in the water
- 300g broad beans, double podded (can be frozen)
- 300g frozen peas (optional)
- bunch fresh dill, finely chopped
- salt and pepper
- 50 g butter
Prep the courgettes, steam the rice, double pod the broad beans etc so everything is ready
Preheat the oven to 180C
Heat the olive oil in a wide frying pan
Soften the shallots, then add the garlic
Add the cooked rice, the dill, broad beans, peas, salt, pepper. Stir and cook on a low heat for 10 minutes.
Add a big knob of butter.
Using a shallow baking dish, stuff the courgettes using a teaspoon. Cover with foil until the last 5 minutes Scatter the rest of the rice around the dish and bake for 30 minutes at 180C.