Mahshi (Egyptian Stuffed Vegetables)
Colourful vegetables filled with a fragrant rice and herb mixture, baked in a tomato broth for a comforting weeknight dinner.
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan). Brush the vegetable halves with olive oil and place them on a baking tray, skin side down, and roast for 15 minutes until softened.
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Step 2 of 5
Meanwhile, heat a pan over medium heat, add a drizzle of olive oil and sauté the onion until translucent, then stir in garlic, ground meat (if using) and cook until browned.
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Step 3 of 5
Add the rice, tomato paste, diced tomatoes, cinnamon, allspice, salt and pepper; stir and cook for 2 minutes, then fold in parsley and dill, removing the pan from the heat.
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Step 4 of 5
Spoon the rice mixture into each roasted vegetable cavity, packing gently but leaving room for expansion, and arrange the stuffed vegetables upright in a deep baking dish.
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Step 5 of 5
Pour the vegetable broth around the vegetables, cover the dish with foil and bake for 35 minutes, then uncover and bake another 10 minutes until the rice is tender and the liquid is absorbed.
Notes from the kitchen
If ground meat is omitted, increase the broth by ½ cup and add a tablespoon of toasted pine nuts for texture; leftovers keep well refrigerated for 2 days.
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