Step 1

Wash the zucchini well, remove the tops

Step 2

Using a corer, hollow out the insides of the zucchini leaving around a half centimetre margin. Set aside the cores to close the zucchini later

Step 3

With a serrated knife, lightly score the outsides to make grooves on the zucchini skin

Step 4

Add to a bowl of water with some sliced lemon to prevent browning

Step 5

Wash the rice and soak in some water for around half an hour. Then drain the rice and add to a large mixing bowl

Step 6

Add the ground meat, parsley, mint, onion, seven spice, black pepper, salt and mild olive oil. Mix well and set aside

Step 7

Prepare a deep pan that will fit all the zucchini in comfortably. Take a small handful of the stuffing and gently fill the zucchini leaving around 2cm near the top for the cooked rice to expand. Do not compress the filling too tightly

Step 8

Stuff the ends with the zucchini cores. Place in the deep pan and cover with water and 1 teaspoon of salt

Step 9

Bring to the boil and cook for 25 minutes on medium low heat. Remove the zucchini onto a plate and save the zucchini water for later.

Step 10

Soak the rice in water for about 20 minutes

Step 11

Rinse the rice under the tap until the water runs clear. Then add the rice to 2 cups of boiling water and simmer in a large pot until cooked (approx 20 minutes) stirring occasionally

Step 12

In a bowl, add the cornflour and salt to the yoghurt, stir well then press through a fine sieve over the rice

Step 13

Raise the heat to a medium high and keep stirring so the bottom doesn’t burn, bring to the boil then lower the heat and keep on a low simmer, continuously stirring for around 10 minutes

Step 14

Loosen the yoghurt sauce with around 2 cups of the zucchini water from before. Mix well

Step 15

In a separate small pan, sauté the chopped garlic and coriander in 1-2 tablespoons of the butter for a few minutes, then add to the yoghurt sauce along with the dried mint. Mix well, then taste and adjust the seasoning as necessary

Step 16

Transfer the zucchini and simmer for around 50 minutes until the zucchini is done. Taste one before you turn off the heat.

Step 17

Serve in a shallow bowl with the yoghurt sauce. You can also top with browned butter and lightly toasted pine nuts (see notes).