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Persian Stuffed Dumpling Squash with Rose Petals

This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).

Ingredients

serves 6

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
  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    巧妙地切开的南瓜和设置它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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    To serve, transfer the squash to a platter and pour the liquid from the baking dish on top. Garnish with rose petals.

Nutrition Per Serving

Per serving: 310.0 calories
220.0 calories from fat
25.0g total fat
3.0g saturated fat
0.0mg cholesterol
10.0mg sodium
21.0g total carbs
2.0g dietary fiber
8.0g sugars
4.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Reprinted with permission fromLucid Food: Cooking for an Eco-Conscious Lifeby Louisa Shafia. Text copyright © 2010 by Louisa Shafia. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Louisa Shafiais the founder of Lucid Food, an eco-friendly fine catering company based in New York City. A graduate of the Natural Gourmet Institute, she has worked at Millennium Restaurant and Roxanne's in the San Francisco Bay Area, and at Aquavit and Pure Food and Wine in New York.
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  • This is delicious with delicata squash. I halved 3 instead of stuffing whole. The unusual barberry is totally worth it but you could sub cranberries. I used barley instead of rice. Also bought organic rose petals first time i made this which i keep in the freezer. Not essential but fragrance is sublime

    • mmkay1

    • Chicago

    • 11/13/2017

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