Mahshi

Vegetables stuffed with herbed rice and slow-cooked.

Ingredients

• 4 Bell peppers
• 4 Courgette
• 4 Tomatoes
• 2 cups Rice
• 2 Onion
• 1 cup Parsley
• ½ cup Dill
• ½ cup Coriander
• 3 tbsp Tomato paste
• 4 tbsp Ghee
• 3 tbsp Lemon juice
• 2 tsp Salt
• 3 cups Water

Method

1. Make the filling — Mix the washed rice with grated onion, chopped herbs, tomato paste, ghee and salt.
2. Hollow the vegetables — Core the peppers, tomatoes and courgettes, keeping the tops as lids.
3. Fill loosely — Fill only two-thirds full — the rice swells and will split the vegetables if packed tight.
4. Pack the pot — Stand them upright, tightly together so they hold each other in place.
5. Cook — Add water, lemon and a little tomato paste, cover, and simmer gently 50 minutes.
6. Mahshi is ready — Rest 15 minutes before lifting out.

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