Persian Stuffed Dumpling Squash With Rose Petals Recipes

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PERSIAN STUFFED DUMPLING SQUASH WITH ROSE PETALS



Persian Stuffed Dumpling Squash with Rose Petals image

Provided by Louisa Shafia

Categories     Bake     Squash

Yield serves 6

Number Of Ingredients 13

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

Steps:

  • Preheat the oven to 425°F.
  • Neatly slice off the top of each squash and set it aside. Check the bottoms to see if they're 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 sauté 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.

SWEET DUMPLING SQUASH WITH MOROCCAN VEGETABLE STEW



Sweet Dumpling Squash with Moroccan Vegetable Stew image

Sweet dumpling squash are a small, single-serving variety with a skin tender enough to eat. Here, they make edible bowls for rich vegetable stew.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 17

7 sweet dumpling squash
2 tablespoons unsalted butter, melted
2 1/2 teaspoons coarse salt
6 sprigs thyme
3 parsnips, peeled and cut into 3/4-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
3 carrots, cut into 3/4-inch pieces
1 russet potato, peeled and cut into 3/4-inch pieces
3 tablespoons olive oil
1 Spanish onion, cut into 1/2-inch pieces
2 garlic cloves, finely chopped
1 tablespoon Ras El Hanout
4 plum tomatoes, cut into 3/4-inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup dried apricots (about 3 ounces), quartered
2 cups homemade or low-sodium canned vegetable or chicken stock
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
  • Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
  • Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.

PERSIAN ROSE PETAL SALAD



Persian Rose Petal Salad image

Make and share this Persian Rose Petal Salad recipe from Food.com.

Provided by Stacia_

Categories     Fruit

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

1/3 cup raisins
1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice
3 cups drained yogurt
1/4 cup minced green onion
1/4 cup chopped toasted walnuts
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
2 garlic cloves, minced to a paste with salt
fresh ground black pepper
rose petal, fresh dried

Steps:

  • Cover the raisins in water to plump for about 30 minutes. Drain.
  • In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
  • Season to taste with salt and pepper.
  • Refrigerate for 1 hour.
  • Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

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