Cut the white zucchini into pieces.

In a pot, sauté the finely chopped onion with a drizzle of olive oil.

Add the ground beef, salt, pepper and a pinch of cardamom.

Once the meat is fully cooked and all the water has evaporated, add the zucchini.

Sauté the zucchini so they turn lightly golden, aiming for a grilled rather than boiled effect.

In a separate pot, toast a handful of vermicelli with a little oil.

Add the rice, double its volume in boiling water, salt and a few cardamom pods.

Cook over low heat for 11 minutes.

Turn off the heat and let the rice sit untouched for 10 minutes so the grains separate.

Prepare a mixture with the thick Greek yogurt, grated garlic, tahini, salt, pepper, the cornstarch diluted in a large glass of water, and the egg.

Whisk the yogurt mixture together, then pour it over the zucchini.

When it starts to simmer, add the toasted almonds or pine nuts.