Stuffed Zucchini Blossoms

Gently open each flower, remove the inner stamen without tearing the petals, rinse carefully and drain.

Soften onion in half the oil for 5 minutes. Add pine nuts if using and rice; stir for 2 minutes. Add tomato, half the measured water and seasonings. Simmer for 5–8 minutes until the liquid is absorbed but the rice remains firm.

Remove from the heat, fold in the herbs and spread the filling in a shallow dish until cool enough to handle.

Loosely fill each flower no more than halfway, leaving room for expansion. Fold the petals over to close and arrange snugly in a single layer in a wide pot.

Add remaining oil, lemon juice and remaining water, with a little extra water if needed to reach about one-quarter of the flowers’ height. Cover with a small heatproof plate, then the lid. Simmer very gently for 30–35 minutes. Check one filling; the rice must be completely tender. Add hot water and cook longer if necessary.

Rest for 15 minutes before lifting out carefully. Cool leftovers promptly in shallow containers, ideally within 1 hour, then refrigerate and consume within 24 hours. Reheat only once, until steaming hot throughout.