Stuffed Zucchini with Pomegranate Molasses
Stuffed Zucchini with Pomegranate Molasses
Ingredients
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Instructions
Begin by chopping the onion and garlic finely. Heat olive oil in a pan and sauté the onion and garlic until golden brown.
Add chopped tomatoes to the pan, along with the sugar, and cook until softened.
Stir in tomato paste, cumin, black pepper, salt, turmeric, coriander, and a little water. Let the mixture simmer for a few minutes.
Add the pomegranate molasses and lemon to the mixture, then stir in the washed and drained rice.
Add chopped fresh herbs like dill, parsley, and mint to the rice mixture, then mix well.
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.
Start stuffing the zucchini with the rice mixture.
Place the stuffed zucchini into the pot and cover with tomato slices.
Pour the sauce over the zucchini and bring it to a simmer. Let it cook over medium heat for about an hour.
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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