Stuffed Squash Blossoms

Ingredients:

25 squash blossoms
50 ml sunflower oil
15 gr salt
15 gr sugar
300 ml water

For Filling:
2 medium size onions
100 ml sunflower oil
15 gr pine kernel
180 gr rice
15 gr currant
4 gr black pepper
15 gr allspice
20 gr mint
10 gr sugar
15 gr salt
200 ml hot water
15 gr cinnamon

To prepare the filling; Let the rice wait in warm water for 5 minutes. Then wash the rice and drain (dry if it is possible). Heat sunflower oil in a pan with wide bottom. Add the pine kernel. Slice the onion. After kernels get some colour add the onions and keep roasting. Add the drained rice and keep roasting for 10 more minutes at low fire. Put cinnamon, allspice, salt, mint, sugar, currant on rice and mix them all. Pour hot water into pan and cook for 15 minutes at low fire. Fill the blossoms and place them in a pot. Pour sunflower oil, sugar and salt on filled blossoms. Add hot water and put a plate on them to not let open. Close the pot with a lid and let them boil for 5 minutes at low fire. When the dish is cooked, let them rest and cool in the pan. When it is ready to serve, take them from the pot very carefully and place on a platter.

Bon Appetite!