Stuffed Zucchini Flowers

(Zeytinyağlı Kabak Çiçeği Dolması - Aegean Region)

10-11 Zucchini Flowers
1/4 cup water

Filling:
1/2 cup rice, washed and drained
1 medium sized onion, chopped
1 tbsp currants
1 tbsp pine nuts
1/2 tbsp mint
1/2 tbsp dill, chopped
1/2 tsp cinnamon
1/4 cup extra virgin olive oil
2 1/2 tbsp sugar
Salt
3/4 cup water

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir and cover the lid. Cook on very low heat until the rice looks see through. Then add rest of the filling ingredients with 3/4 cup a cup water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Fill the cold water in a bowl. Soak the flowers into the cold water. Remove and place them on the towel.

Gently fill the flowers with the filling using a teaspoon. Don't harm the pedals. In a medium sized pot, put small plate upside down. Line up all the flowers on the plate side by side. Pour 3/4 cup water from the side of the pot. Cover and cook until most of the water evaporates on medium-low heat.

Let it cool down first. Then, place it in a serving dish. Serve the Stuffed Zucchini Flowers at room temperature or chilled with lemon wedges.