Persian Stuffed Dumpling Squash with Rose Petals
- 6 sweet dumpling squash (or substitute acorn squash, or use bell peppers instead)
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cooked basmati rice or barley
- 1 cup walnuts, finely chopped
- 1/4 cup barberries
- 1/2 cup dried, pitted tart cherries, coarsely chopped
- 1/4 cup dried apricots, minced
- 3 tablespoons dried rose petals, plus more for garnish
- 3/4 cup freshly squeezed orange juice
- 1 teaspoon saffron dissolved in 2 tablespoons hot water
- Preheat the oven to 425F.
- Neatly slice off the top of each squash and set it aside.
- Check the bottoms to see if theyre level.
- If not, slice off enough so that they will stand steadily.
- Scoop out the seeds and place the squash in an oiled baking dish.
- Rub them inside and out with olive oil until well coated, and season with salt and pepper.
- Heat a skillet over medium heat and add 4 tablespoons of the olive oil, followed by the onion and saute until lightly browned.
- Add the garlic, rice, walnuts, barberries, cherries, apricots, and rose petals.
- Stir well and continue cooking for 5 minutes, adding a little water if the mixture is dry.
- Taste and season with salt and pepper.
- Fill each squash with stuffing and replace the tops.
- Whisk together the orange juice, saffron water, and the remaining oil and pour over the squash.
- Cover tightly with a dish lid and bake for 25 minutes, basting occasionally with the juice.
- Uncover, baste, and bake until the squash is golden and tender, about 5 minutes more.
- To serve, transfer the squash to a platter and pour the liquid from the baking dish on top.
- Garnish with rose petals.
acorn, olive oil, salt, yellow onion, garlic, basmati rice, walnuts, barberries, cherries, dried apricots, petals, freshly squeezed orange juice, saffron
Taken from www.epicurious.com/recipes/food/views/persian-stuffed-dumpling-squash-with-rose-petals-363448 (may not work)