Wash the blossoms and remove the inner pistils and stamens. Drain the water.

Sauté the onions in olive oil.

Add the tomato paste and washed rice to the sautéed onions and continue sautéing.

Add a Turkish tea glass of water to the prepared mixture, and cook.

Add black pepper, paprika and finely chopped dill and parsley to the cooked mixture.

Fill each blossom with one full dessert spoon of the prepared mixture and close the blossoms by folding the open end of the blossom inward.

Place the filled blossoms in a pan. Add boiling water and 3 tbsp. of olive oil; cook over a high heat and bring to the boil.

After bringing to the boil, simmer over a low heat.