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Rinse the flowers individually, removing the inner pistil and stamen. Take care not to tear the flowers. Set aside to drain thoroughly. Pat dry before using.
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In a bowl, combine rice, onion, parsley, mint, dill, garlic, and salt and pepper to taste. Add 1-2 tablespoons of olive oil to help the mixture bind.
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Carefully fill each blossom with about 1 teaspoon of the mixture. Be careful not to overfill, as the rice will expand while cooking and can spilt the flower. Gently twist or fold the open end of the flower and turn underneath. Place in a wide pot, with the fold side down. Continue until all the flowers and filled and they fit snugly in one single layer in the pot.
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Add the water or stock, the remaining 1/4 cup of extra virgin olive oil and the verjuice or lemon juice. Cover with a sheet of baking paper and then turn a plate, upside down, to hold the baking paper and flowers. Bring to a boil, then reduce to a simmer cook over medium heat for 30 - 40 minutes or until the rice is tender.