Zucchini with Yogurt and Oil

Ingredients

• 1 kilo zucchini
• 1/2 cup rice
• 1 cup chopped parsley
• 1/2 cup chopped green onions
• 1/4 cup chopped fennel
• Pinch of salt
• Pinch of seven-spice seasoning
• 1/4 cup olive oil
• Water for boiling the zucchini
• Oil for frying
• 1 kilo yogurt
• 4 tablespoons starch
• 1 tablespoon crushed garlic
• 1 tablespoon dried mint
• A bunch of fresh cilantro
• Pine nuts and cashews for garnish
• For the delicious chicken kebab with rice from Amal, here is the link Turkish Chicken Kebab

Method

1. Start by hollowing out the zucchinis, wash them and set them aside to drain.
2. Prepare the filling by mixing the well-washed, drained rice with parsley, green onion, chopped dill, salt, spices and olive oil.
3. Stuff the hollowed zucchinis with the prepared filling.
4. Fry the zucchinis in oil until they take on a nice color on both sides.
5. Remove them and place them in a pot, cover with water and simmer.
6. When the rice is cooked, lift the zucchinis aside and pour the zucchini cooking water into a bowl and reserve it.
7. In the same pot pour in 1 kg yogurt and dissolve the cornstarch in a little cold water, strain and add it to the yogurt.
8. Place the pot on the heat and stir the yogurt well until the mixture thickens; do not add salt at this stage so the yogurt doesn't split.
9. When the yogurt reaches the desired thickness, add crushed garlic, salt and dried mint.
10. Stir, then add the cooked zucchinis that we set aside.
11. Let the zucchini with yogurt and oil simmer a little on low heat for just a few minutes.
12. Sauté the chopped coriander in a tablespoon of olive oil until wilted.
13. Pour the zucchini with yogurt and oil into a serving dish, sprinkle the sautéed coriander and fried nuts on top and serve immediately. It can also be served cold.
14. To make the delicious chicken kebab with rice from Amal, here is the link: Turkish Chicken Kebab