Cut the stems from the blossoms (if you want also remove the base leaves, the calyx), wash very well and drain.
Sauté the onion with some olive oil at medium heat until it starts to caramelise -not to become brown. Add the rice, bulgur wheat, tomato paste, seasonings (if the tomato paste is not salty, add salt) and stir the mixture well.
For stuffed blossoms, stuff them with the mixture and cook them in a saucepan with 2 cups of water and some olive oil.
For blossoms without filling, pour the mixture with 2 cups of water in a saucepan, stir, put the blossoms over the mixture in a circle to form a flower shape and cook at medium heat for 10 minutes. The result is a very impressive pilaf dish.
20 zucchini blossoms
1 big onion, finely chopped, or grated
2 tbsps olive oil
½ cup rice
½ cup bulgur wheat (pourgouri)
1 full tbsp tomato paste
Some dried shredded mint leaves