Stuffed Courgette Flowers in Olive Oil

Directions

1. Carefully remove the yellow organs inside each flower, trying not to tear the petals.
2. Rinse the flowers in lightly salted water and drain.
3. Soften the onion and pine nuts in half the olive oil; add the rice and stir for 3 minutes.
4. Add the currants, tomato, allspice and salt, and cook with half a cup of hot water until absorbed. Stir in the herbs.
5. Once cool, put a teaspoonful in each flower and twist the tips closed — do not pack them tightly.
6. Arrange the dolma side by side in a wide pan.
7. Pour over the remaining oil and lemon juice, add hot water to come halfway up, and set a plate on top.
8. Cook over low heat for 30-35 minutes; cool in the pan before serving.