Stuffed Elderflowers in Olive Oil

Total time

70 dk

Servings

4

Calories (est.)

~220 kcal

Difficulty

zor

stuffed elderflowers · elderflower dolma · spring olive oil dishes

70 dk · 4 servings · 220 kcal

Ingredients

• 15 large clusters of fresh elderflowers
• 1 cup rice
• 2 onions
• 1/2 cup olive oil
• 1 tsp dried mint
• 1 tsp allspice
• 1 tsp black pepper
• 1.5 cups hot water
• Juice of 1 lemon
• 1 tsp salt

Method

1. Wash the elderflower clusters very gently in cold water and drain them.
2. Finely chop the onions and sauté them in half of the olive oil until translucent.
3. Add washed rice, spices, and salt, sauté for 2-3 minutes, then add half a cup of hot water and cook until partially done.
4. Gently tuck small portions of the rice filling between the florets of the elderflower clusters.
5. Arrange the stuffed clusters in a wide pan, drizzle with remaining olive oil and lemon juice.
6. Add 1 cup of hot water and simmer on low heat for about 25-30 minutes until the water is absorbed.
7. Let it cool to room temperature, then serve warm or cold.

Gather elderflowers from clean areas away from roads and use only the white flowers.

FAQ