Tikvichki s Oriz
Тиквички с ориз·(tik-vich-ki s oh-riz)
Sunday Moussaka & Stuffed Comforts
If you grew up in a Bulgarian household, you know this smell. It’s the scent of late June, when the garden is overrun with zucchini and dill. Tikvichki s Oriz is a masterclass in making something profound out of almost nothing. The secret your grandmother knew, but probably never explained, lies in two steps: salting the zucchini so it doesn't turn your dinner into soup, and toasting the rice in oil until it looks like glass. We finish it in the oven so the top gets a slightly crispy, caramelized edge. Eat it hot or at room temperature, but whatever you do, do not skip the giant dollop of plain yogurt on top—it is the acidity that brings the whole dish to life.
Before you start
Draw out the moisture.
Toss the cubed zucchini with the kosher salt in a colander and let it sit for 10 to 15 minutes to pull out excess water, then give it a gentle squeeze.
Preheat the oven.
Set your oven to 400°F.
Ingredients
- green zucchini3 med
- kosher salt1 tsp
- extra virgin olive oil3 tbsp
- yellow onion1 large
- carrot1 med
- garlic3 med clove
- Arborio or Calrose rice1 cup
- sweet paprika1 tsp
- 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
Build the aromatic base.
In a large, deep oven-proof skillet, heat the olive oil over medium-high heat, add the onion and carrot, and sauté for 5 to 7 minutes until soft. Stir in the garlic and cook for 1 minute more.
- 02
Glass the rice.
Add the rinsed rice to the skillet and stir continuously for 2 to 3 minutes until the oil coats the grains and their edges turn translucent. This is the absolute secret to ensuring your rice cooks up fluffy and separate rather than turning into mush.
- 03
Marry the flavors.
Stir in the sweet paprika for 15 seconds to release its oils, then immediately pour in the tomato passata to prevent burning. Fold in the drained zucchini.
- 04
Bake the casserole.
Pour in the hot broth, season with black pepper, and transfer the uncovered skillet to the middle rack of the oven. Bake for 30 to 35 minutes until the rice absorbs the liquid and the top layer looks golden, dry, and slightly crispy.
- 05
Finish with herbs.
Remove the dish from the oven and immediately fold in the fresh dill while it is still piping hot. Adding herbs off the heat ensures they keep their bright color and aromatic oils instead of turning muddy in the oven.
Notes
Serve with yogurt.
Let the dish rest for 10 minutes to allow the starches to set, then serve with a large spoonful of plain whole milk yogurt right in the center of the plate.
Avoid mushy rice.
If your rice comes out overly soft, it means you either did not toast it long enough in the oil, or you skipped draining the zucchini.