Egyptian
Mahshi Masri
Egyptian vegetables stuffed with herbed rice
Egyptian courgettes, peppers and aubergines filled with tomato-herb rice and simmered until tender.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Mahshi Masri
Ingredients
Main
Method
- 1
Mix rice with tomato, onion and herbs and season well.
- 2
Fill vegetables only three-quarters full so the rice can expand.
- 3
Pack snugly in a deep pot, add stock to come halfway up and cover.
- 4
Simmer gently until vegetables and rice are tender, resting before serving.
Mahshi is Egypt's family of rice-stuffed vegetables, with a filling notably rich in dill, parsley and coriander.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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