Stuffed Vegetables with Herbed Rice — Vegetable Mahshi Falastini
Palestinian zucchini and bell pepper stuffed with herbed rice, tomato, and pomegranate molasses, simmered in a tomato-mint broth and served with garlic-yogurt sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak rice 10 minutes, drain. Hollow zucchini leaving 5mm walls; slice bell pepper tops, seed, reserve tops. Finely dice tomato, onion; finely chop parsley, mint; grate garlic. Combine drained rice with tomato, onion, parsley, mint, garlic, seven-spice, cinnamon, allspice, Aleppo pepper, tomato paste, pomegranate molasses, olive oil, and salt; mix 30 seconds until even.
Stuff
Pack each hollowed zucchini three-quarters full with filling using a small spoon, pressing gently. Stuff bell peppers three-quarters full, replace the tops.
Build
Combine broth ingredients—diced tomato, tomato paste, grated garlic, dried mint, Aleppo pepper, pomegranate molasses, 3 cup hot water, and salt—in a 28cm saucepan; stir to combine. Lay stuffed zucchini horizontally and stand bell peppers upright in broth.
Simmer
Bring to a gentle simmer over medium heat for 3 minutes. Cover, reduce to lowest heat, simmer 28 minutes until rice is tender, vegetables yield easily when pierced, and broth thickens to a rich sauce.
Finish
Whisk yogurt, grated garlic, lemon juice, and salt in a small bowl. Remove saucepan from heat, keep covered, rest 5 minutes.
Plate
Transfer stuffed zucchini and peppers to a serving bowl. Ladle generous broth over vegetables. Drizzle garlic-yogurt sauce across, scatter parsley, serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.