👨‍🍳 Instruktioner

1. 1

   Prepare the zucchini: Wash the zucchini and trim off the ends. Using a melon baller or a small knife, carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh.

   💡 Proffstips: Don't hollow them out too thin, or they will break during cooking.
2. 2

   Prepare the stuffing: In a bowl, combine the rinsed rice, chopped onion, chopped mint, chopped parsley, allspice, cinnamon, black pepper, and salt. Add 2 tablespoons of olive oil and mix well.

   💡 Proffstips: You can optionally add some of the reserved zucchini flesh, finely chopped, to the stuffing for extra flavor.
3. 3

   Stuff the zucchini: Loosely fill each hollowed-out zucchini with the rice mixture. Do not pack too tightly, as the rice will expand during cooking.

   💡 Proffstips: Leaving some space at the top ensures the rice cooks evenly and doesn't spill out.
4. 4

   Prepare the sauce: In a large pot or Dutch oven that can fit the stuffed zucchini snugly, heat the remaining olive oil over medium heat. Add the diced tomatoes and tomato paste, stirring until combined and fragrant.

   ⏱️ 3 minutes
5. 5

   Arrange the stuffed zucchini upright in the pot, packing them closely together. Pour the water or vegetable broth over and around the zucchini. Add the lemon juice and season with salt and pepper.

   💡 Proffstips: Arranging them tightly helps them stand upright and cook evenly.
6. 6

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 50-60 minutes, or until the zucchini is tender and the rice is fully cooked.

   ⏱️ 60 minutes

   💡 Proffstips: You can place a heatproof plate on top of the zucchini before covering to help keep them submerged and upright.
7. 7

   Let the kousa mahshi rest for about 10 minutes before serving. Drizzle with a little extra olive oil and garnish with fresh parsley or mint if desired.

   ⏱️ 10 minutes