Persian stuffed squash with tahini sauce and cinnamon onions
The Circus Gardeners Kitchen
The Circus Gardeners Kitchen
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Ingredients

  • 2 small
  • for the filling
  • 1 onion, chopped
  • 100 g Camargue red rice
  • 20 g wild rice
  • 200 g spinach, shredded
  • rind of a preserved lemon, finely chopped
  • 12 black olives, freshly stoned and chopped
  • 30 g pistachio kernels, dry fried and roughly chopped
  • 150 g cooked organic chickpeas
  • 6 whole cloves garlic, unpeeled
  • ½ tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ras el hanout
  • ½ tsp ground cinnamon
  • 1 tsp sea salt
  • 1 tbsp fresh mint
  • 1 tbsp fresh parsley
  • 2 tbsp extra virgin olive oil
  • for the tahini sauce
  • 40 g tahini
  • 100 ml extra virgin olive oil
  • 100 ml water
  • juice of 1 lemon
  • ½ tsp sea salt
  • for the crispy cinnamon onions
  • 2 onions, very thinly sliced
  • 1 tsp ground sea salt
  • ½ tsp ground cinnamon
  • groundnut oil

Instructions

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