Persian Rice-Stuffed Zucchini with Pistachios and Dill

Ingredients

• 0.4 teaspoon pepper black divided
• 6  cardamom pods 
• 1 stick cinnamon (3-inch)
• 0.3 cup apricots dried coarsely chopped
• 0.3 cup dry-roasted unsalted shelled chopped
• 0.3 cup optional: dill fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 0.3 cup goat cheese crumbled
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.8 cup jasmine rice 
• 1 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 15 ounce no-salt-added chickpeas rinsed drained canned
• 3 tablespoons olive oil divided
• 2 tablespoons orange juice fresh
• 0.5 teaspoon orange rind grated
• 1.3 cups water 
• 36 ounces zucchini 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• broiler

Directions

1. Preheat oven to 37
2. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp.
3. Place the zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Bake at 375 for 15 minutes or until tender.
5. Heat a medium saucepan over medium heat.
6. Add 1 tablespoon oil; swirl to coat.
7. Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently.
8. Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer 12 minutes.
9. Remove from heat; stir in apricots. Cover and let stand 10 minutes; discard cardamom and cinnamon. Spoon rice mixture into a large bowl; cool slightly.
10. Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, and juices in a small bowl; stir with a whisk.
11. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture; toss well to combine.
12. Preheat broiler to high.
13. Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.