🧂 Ingredients
- 50 Grape leaves(Fresh or jarred. If jarred, rinse thoroughly to remove brine.)
- 6 Zucchini(Medium-sized, about 6-7 inches long. Hollowed out, leaving about 1/4 inch wall. Reserve scooped-out zucchini flesh for another use or add to the filling.)
- 4 Bell peppers(Any color. Tops removed and seeds/membranes scraped out.)
- 2 cups Short-grain rice(Such as Calrose or Arborio. Rinsed well under cold water until water runs clear.)
- 1 cup Fresh parsley(Finely chopped.)
- 1/2 cup Fresh dill(Finely chopped.)
- 4 Tomatoes(2 for the filling (finely diced or grated), 2 for the broth (pureed or blended).)
- 1 Onion(Medium, finely chopped or grated for the filling.)
- 60 ml Lemon juice(Freshly squeezed.)
- 1/4 cup Olive oil(For sautéing and for the broth.)
- 4 cloves Garlic(Minced. Divided for filling and broth.)
- 2 tablespoons Tomato paste(For the broth.)
- 4-5 cups Water or vegetable broth(As needed to cover the mahshi.)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Mint(Dried, optional, for the broth.)
👨🍳 Instructions
- 1
Prepare the Filling: In a large bowl, combine the rinsed short-grain rice, finely chopped onion, finely chopped tomatoes (or grated), chopped parsley, chopped dill, half of the minced garlic, 2 tablespoons of olive oil, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. The mixture should be fragrant and well-seasoned.
⏱️ 20 minutes - 2
Stuff the Vegetables: Carefully stuff each prepared vegetable (grape leaves, hollowed zucchini, and bell peppers) with the rice mixture. For grape leaves, place a small amount of filling near the stem end and roll tightly, tucking in the sides. For zucchini and peppers, fill them about three-quarters full, leaving space for the rice to expand during cooking. Do not overstuff, as the rice will expand.
⏱️ 1 hour - 3
Arrange in Pot: Line the bottom of a large, heavy-bottomed pot with any extra grape leaves or vegetable scraps to prevent sticking. Tightly pack the stuffed vegetables in layers, starting with the larger ones at the bottom and smaller ones on top. Arrange them snugly to prevent them from falling apart during cooking.
⏱️ 10 minutes - 4
Prepare the Broth: In a separate pot or saucepan, heat the remaining olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute. Add the pureed tomatoes, water or broth, lemon juice, dried mint (if using), salt, and pepper. Bring the mixture to a simmer.
⏱️ 10 minutes - 5
Cook the Mahshi: Carefully pour the simmering tomato broth over the stuffed vegetables in the pot, ensuring they are mostly submerged. If needed, add more water or broth. Place a heatproof plate directly on top of the mahshi to keep them submerged and prevent them from floating and breaking apart. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 1 hour, or until the rice is fully cooked and the vegetables are tender. Check periodically to ensure there is enough liquid.
⏱️ 1 hour 15 minutes - 6
Rest and Serve: Once cooked, remove the pot from the heat and let the mahshi rest, covered, for about 15-20 minutes. This allows the flavors to meld and the filling to set. Carefully invert the pot onto a large serving platter or serve directly from the pot. Garnish with fresh herbs if desired.
⏱️ 20 minutes
💡 Pro Tips
- ✓Do not overstuff the vegetables; the rice will expand as it cooks.
- ✓Packing the vegetables tightly in the pot is crucial to prevent them from unraveling.
- ✓Using a heatproof plate on top of the mahshi ensures they cook evenly and stay submerged.
- ✓Mahshi often tastes even better the next day, allowing the flavors to deepen.
- ✓If using jarred grape leaves, rinse them thoroughly to remove excess saltiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked ground meat (lamb or beef) to the rice filling for a non-vegetarian version.
- Experiment with different vegetables like eggplant, potatoes, or cabbage.
- Adjust the herbs and spices in the filling to your preference.
