Tikvichki s Oriz
Тиквички с ориз на фурна·(teek-veech-kee s oh-reez nah foor-nah)
Sunday Moussaka & Stuffed Comforts
If you grew up in a Bulgarian household, you know this smell. It’s the scent of late June, when gardens overflow with zucchini and dill. Tikvichki s Oriz is a masterclass in making something profound out of almost nothing. The grandmotherly secret lies in two unskippable techniques: salting the squash so it doesn’t turn the casserole into soup, and toasting the rice in oil until it shines like glass before adding liquid. Baked until the top forms a golden crust and hit with a mountain of fresh dill off the heat, it demands a massive, unapologetic dollop of plain yogurt right in the center of the plate.
Ingredients
- green zucchini3 med
- kosher salt1 tsp
- extra virgin olive oil3 tbsp
- yellow onion1 large
- carrot1 med
- garlic3 clove
- Arborio or Calrose rice1 cup
- sweet paprika1 tsp
- crushed tomatoes or tomato passata1/2 cup
- vegetable or chicken broth2 1/2 cup
- black pepper1/2 tsp
- fresh dill1 bunch
- plain whole milk yogurt1 cup
Method
- 01
Salt the zucchini and let it drain.
Place the cubed zucchini in a colander in the sink, toss with the kosher salt, and let it sit for 15 minutes. This draws out the excess water so the squash holds its shape and doesn't drown the rice.
- 02
Build the aromatic base.
Preheat your oven to 400°F. In a large, deep oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and carrot, sautéing for 5 to 7 minutes until soft, then stir in the garlic and cook for 1 minute more.
- 03
Glass the rice.
Add the rinsed rice to the skillet, stirring continuously for 2 to 3 minutes. You want the hot oil to coat the grains until their edges turn translucent. This crucial 'glassing' step prevents the rice from turning into mush later on.
- 04
Toast the paprika and marry the flavors.
Stir in the sweet paprika, letting it toast for just 15 seconds to wake up the oils. Immediately pour in the crushed tomatoes to stop the paprika from burning. Give the drained zucchini a gentle squeeze to remove any pooled water and fold it into the skillet.
- 05
Add the hot broth and bake.
Pour the hot broth into the skillet, season with the black pepper, and stir exactly once to level the top. Transfer uncovered to the middle rack of the oven and bake for 30 to 35 minutes, until the liquid is entirely absorbed and the top layer looks dry, golden, and slightly crispy.
- 06
Hit it with dill and serve with yogurt.
Remove the dish from the oven and, while it's still piping hot, immediately fold in the freshly chopped dill so it retains its bright, herbaceous flavor. Let it rest for 10 minutes to set the starches, then serve warm with a generous dollop of plain yogurt over every portion.
Notes
Don't skip the yogurt.
Bulgarian cooking leans heavily on the lactic tang of yogurt to cut through starches and sweet vegetables. Use a plain, whole-milk yogurt, not a super thick Greek style, to properly sauce the plate.