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Persian Stuffed Dumpling Squash with Rose Petals
- 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
Directions:View on Epicurious
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