Mahshi (Rice-Stuffed Vegetables)

Method

1. 1

   Core the zucchini and cut the tops off the bell peppers, hollowing out the seeds and ribs; keep the vegetable shells intact for stuffing.

2. 2

   Mince the dill, parsley and onion and mix them into the raw rice with the cumin and a good pinch of salt.

3. 3

   Spoon the herbed rice into each cored zucchini and pepper, filling only two-thirds of the way.

   💡 Overfilled mahshi bursts; the missing third is where dinner survives.

4. 4

   Pack the stuffed vegetables upright and snugly in a wide pot so they hold each other in place.

5. 5

   Pour the passata and enough water to just cover the vegetables over the top, then weight everything down with a heatproof plate.

6. 6

   Bring to a simmer, lower the heat, and cook gently until the rice is tender and the vegetables have softened, about 50 minutes.

7. 7

   Lift out carefully and serve warm, spooning extra sauce from the pot over each piece.