Heat 1/3 cup olive oil in a pot and then add onions and cook for 4 minutes.
Add rice and stir for 4 minutes.
Add peeled and finely chopped tomatoes and stir for 2 minutes.
Add pine nuts, currants, dried mint, allspice, black pepper, sugar and salt.
Add 1 cup warm water and cook on low until water is absorbed and then take it off from the heat and let the mix rest for 5 minutes.
Add chopped parsley leaves and dill to the rice mixture and mix all well.
Carefully, fill your zucchini flowers with the rice mixture. Be careful not to overfill them as the rice will expand during cooking. Fold the flowers from top to bottom.
Carefully place your stuffed zucchini flowers side-by-side in a large pot with the folded edge at the bottom.
Add water to the pot so that it reaches about half of the height of the flowers.
Closed the lid and cook for 30 minutes at low heat. When the rice is cooked, your stuffed zucchini flowers are ready.
Serve cold.
Tip: Serve with plain yogurt aside or on top.