Stuffed Zucchini with Pomegranate Molasses
Stuffed Zucchini with Pomegranate Molasses
Ingredients
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Instructions
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Begin by chopping the onion and garlic finely. Heat olive oil in a pan and sauté the onion and garlic until golden brown.
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Add chopped tomatoes to the pan, along with the sugar, and cook until softened.
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Stir in tomato paste, cumin, black pepper, salt, turmeric, coriander, and a little water. Let the mixture simmer for a few minutes.
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Add the pomegranate molasses and lemon to the mixture, then stir in the washed and drained rice.
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Add chopped fresh herbs like dill, parsley, and mint to the rice mixture, then mix well.
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In a large pot, prepare the cooking sauce by adding water or broth, the bouillon cube, tomato paste, spices, pomegranate molasses, olive oil and lemon juice.
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Start stuffing the zucchini with the rice mixture.
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Place the stuffed zucchini into the pot and cover with tomato slices.
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Pour the sauce over the zucchini and bring it to a simmer. Let it cook over medium heat for about an hour.
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Once the zucchini is tender and cooked through, remove from heat and arrange neatly on a serving dish. Pour the sauce over it and serve.
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