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5 from 1 vote

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.