Persian Stuffed Dumpling Squash with Rose Petals

Ingredients

• ¼ cup dried apricots
• 3 tablespoons dried rose petals
• ½ cup dried, pitted tart cherries
• ¼ cup barberries
• 1 cup walnuts
• 1 large yellow onion
• freshly ground black pepper
• + 7 more ingredients
• • salt
  • ¹/₃ cup olive oil
  • 6 sweet dumpling squash
  • 1 teaspoon saffron
  • ¾ cup orange juice
  • 1 cup basmati rice or barley
  • 2 cloves garlic

Preheat the oven to 425°F. Neatly slice off the top of each squash and set it aside. Check the bottoms to see if they're level. If not, slice off enough so that they will stand steadily. Scoop out the seeds and place the squash in an oiled baking dish. Rub them inside and out with olive oil until...

View full recipe at Epicurious