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Persian Stuffed Dumpling Squash with Rose Petals

Persian Stuffed Dumpling Squash with Rose Petals Recipe

  • 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
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