Quick Recipe Version (TL;DR)
Quick Ingredients
- 8–10 small zucchini OR 6–8 bell peppers OR 40–50 grape leaves (or a mix)
- 1.5 cups (300 g) short‑grain rice, rinsed and soaked 20 minutes
- 1 large onion, finely minced; 4 garlic cloves, minced
- 1 cup (150 g) tomato, finely chopped
- 1 cup packed mixed herbs: parsley, dill, cilantro (mint optional)
- 6 tbsp olive oil, divided; 4 tbsp tomato paste, divided
- Spices: 1.5 tsp cumin, 1 tsp coriander, 0.5 tsp allspice, 1 tsp black pepper, 2 tsp kosher salt
- Sauce: 3 cups tomato puree/passata, 2 cups broth/water, 2 tbsp lemon juice, 1 tsp sugar
- Optional base: 1 potato and 1 small onion, sliced
Do This
- 1. Heat oven to 375°F (190°C). Rinse and soak rice 20 minutes; drain.
- 2. Simmer sauce 5 minutes: passata, broth, 2 tbsp tomato paste, 2 tbsp oil, salt, pepper, sugar; stir in lemon.
- 3. Mix filling: rice, minced onion, tomato, garlic, herbs, spices, 4 tbsp oil, 2 tbsp tomato paste; moisten with 1/2 cup hot sauce.
- 4. Prep shells: core zucchini; seed peppers; rinse grape leaves (blanch fresh leaves 1 minute).
- 5. Line a Dutch oven or deep baking dish with potato/onion slices. Stuff shells 3/4 full; roll grape leaves seam‑side down.
- 6. Pack snugly, pour hot sauce to 3/4 up sides, cover tightly, bake 70 minutes; uncover and bake 10–20 minutes more. Rest 15 minutes; garnish and serve.
Why You’ll Love This Recipe
- Authentic Egyptian flavors: herbed, spiced rice cooked inside tender vegetables.
- Hands-off baking method yields perfectly soft, saucy mahshi every time.
- Flexible: use zucchini, peppers, grape leaves, or a mix.
- Vegan-friendly, budget-conscious, and great for feeding a crowd.
Grocery List
- Produce: Zucchini and/or bell peppers and/or grape leaves, 1 large onion, 1 small onion (optional base), garlic, ripe tomato, fresh parsley, dill, cilantro, lemon, 1 potato (optional base).
- Dairy: None required (optional plain yogurt for serving).
- Pantry: Short‑grain rice, tomato puree/passata, tomato paste, olive oil, vegetable or chicken broth (or water), cumin, coriander, allspice, black pepper, kosher salt, sugar.
Full Ingredients
Choose Your Shells (use one option or mix to total about 2.5–3 lb/1.1–1.4 kg)
- 8–10 small zucchini (koosa), about 6–7 inches long, tops trimmed and cored
- OR 6–8 medium bell peppers, tops reserved, seeded
- OR 40–50 grape leaves (from a 16 oz/454 g jar), rinsed; if fresh, blanch 1 minute
Optional Pot Liner (prevents sticking and adds flavor)
- 1 medium potato, sliced 1/4 inch (6 mm)
- 1 small onion, sliced
Herbed Spiced Rice Filling
- 1.5 cups (300 g) short‑grain rice (Egyptian/Calrose), rinsed until water runs clear, soaked 20 minutes, drained
- 1 large onion, very finely minced (about 1.5 cups/200 g)
- 1 cup (150 g) ripe tomato, finely chopped
- 4 garlic cloves, finely minced (12 g)
- 1 cup packed mixed herbs: 1/2 cup parsley (15 g), 1/4 cup dill (6 g), 1/4 cup cilantro (8 g); optional 1 tbsp finely chopped mint
- 4 tbsp extra‑virgin olive oil (60 ml)
- 2 tbsp tomato paste (33 g)
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon (optional)
- 2 tsp kosher salt (Diamond Crystal; use 1.5 tsp if Morton)
- 1 tsp freshly ground black pepper
Tomato Bath (Baking Sauce)
- 3 cups (720 ml) tomato puree/passata
- 2 cups (480 ml) low‑sodium vegetable or chicken broth (or water)
- 2 tbsp tomato paste (33 g)
- 2 tbsp olive oil (30 ml)
- 1.25 tsp kosher salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp sugar (balances acidity)
- 2 tbsp fresh lemon juice, plus wedges for serving
- Optional: 1 bay leaf
For Serving
- Chopped parsley and dill
- Lemon wedges
- Plain yogurt (optional)
Step-by-Step Instructions
Step 1: Preheat and prep the rice
Heat the oven to 375°F (190°C). Rinse the rice in several changes of cool water until mostly clear. Soak for 20 minutes, then drain very well. Meanwhile, set a kettle of water to boil (handy if you need to top up liquid later).
Step 2: Simmer the tomato bath
In a medium saucepan, combine the passata, broth (or water), 2 tbsp tomato paste, 2 tbsp olive oil, salt, pepper, sugar, and the bay leaf if using. Bring to a gentle simmer over medium heat and cook for 5 minutes to marry the flavors. Remove from heat and stir in the lemon juice. Keep the sauce hot.
Step 3: Mix the herbed spiced rice
In a large bowl, combine the drained rice, minced onion, chopped tomato, garlic, parsley, dill, cilantro (and mint, if using), 4 tbsp olive oil, 2 tbsp tomato paste, cumin, coriander, allspice, cinnamon (if using), salt, and pepper. Stir until evenly coated. Moisten with 1/2 cup of the hot tomato bath; this helps the rice begin to hydrate and season.
Step 4: Prepare the vegetable shells
For zucchini: Trim the stem ends and carefully core each zucchini with a vegetable corer, leaving 1/4 inch (6 mm) walls and a closed tip. Rinse out any seeds. For bell peppers: Cut off the tops (reserve as lids) and remove seeds and membranes. For grape leaves: Rinse brined leaves and pat dry; if using fresh leaves, blanch in boiling water for 60–90 seconds, then cool and drain. Reserve any zucchini cores and pepper trimmings—they’re great for lining the pot.
Step 5: Stuff and arrange
Line the bottom of a deep Dutch oven or 9×13 inch (23×33 cm) baking dish with potato and onion slices (and vegetable trimmings, if you like). Stuff zucchini and peppers no more than 3/4 full to allow rice to expand; gently tap to settle the filling. For grape leaves, place the smooth side down, add about 1 heaped tablespoon of filling near the stem end, fold sides over, and roll snugly (not tight). Pack all stuffed vegetables snugly in the dish—zucchini can be upright or laid in rows; place grape leaves seam-side down.
Step 6: Add tomato bath and cover
Pour the hot tomato bath around the vegetables until the liquid reaches about 3/4 of their height. If needed, add a splash of hot water to reach that level. Place reserved pepper tops back on. Cover the dish tightly with a lid or a double layer of foil. For extra moisture control, you can add a parchment round directly on the surface before covering.
Step 7: Bake, then rest
Bake covered for 70 minutes. Uncover, baste with sauce, and bake 10–20 minutes more until the vegetables are meltingly tender and the rice is fully cooked. Total time is typically 80–95 minutes (grape leaves-only batches may be done around 60–70 minutes; larger peppers or thick zucchini may take up to 105 minutes). The sauce should have reduced slightly and glisten. Let the mahshi rest, covered, for 15–20 minutes to set the rice. Garnish with chopped herbs and serve with lemon wedges (and yogurt, if desired), spooning sauce over each portion.
Pro Tips
- Use short‑grain rice so the filling stays tender and cohesive; long‑grain tends to separate.
- Stuff only 3/4 full—overfilling can burst shells or yield undercooked rice.
- Pack rolls and vegetables snugly to prevent grape leaves from unraveling as the rice expands.
- Keep the tomato bath hot when pouring it in—this jumpstarts even cooking.
- Line the pot with potato and onion slices to prevent scorching and add subtle sweetness.
Variations
- With meat: Mix 8 oz (225 g) finely ground beef or lamb into the rice filling; reduce olive oil to 2 tbsp. Bake to the longer end of the time range.
- Spicy: Add 1/2–1 tsp Aleppo pepper or mild chili flakes to the filling and a pinch to the sauce.
- All grape leaves: Roll 45–50 leaves and weigh them down with a heatproof plate before baking to keep them compact.
Storage & Make-Ahead
Assemble up to 24 hours ahead: cover and refrigerate; add 10–15 minutes to the bake time. Leftovers keep 4 days refrigerated; reheat covered at 325°F (165°C) for 20–25 minutes or gently in the microwave with a splash of water. Grape leaves freeze well (up to 2 months, thaw overnight and reheat gently). Zucchini and peppers can be frozen but soften further upon thawing—best eaten fresh within a couple of days.
Nutrition (per serving)
Approximate values for a vegetable-only version: 420 calories; 14 g fat; 66 g carbohydrates; 7 g protein; 6 g fiber; 820 mg sodium. Values vary with vegetable mix and sauce reduction.
