Mahshi

Prepare the Filling

Rinse the rice under cold water until the water runs clear. Drain well.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.

If using ground meat, add it to the skillet and cook until browned. Drain any excess fat.

Stir in the tomato paste and cook for 1-2 minutes.

Add the rice, pine nuts (if using), parsley, dill, cumin, cinnamon, allspice, salt, and black pepper. Mix well and cook for 2-3 minutes.

Prepare the Vegetables

If using grape leaves: Blanch them in boiling water for 1-2 minutes to soften. Drain and pat dry.

If using zucchini, bell peppers, or eggplants: Cut off the tops and scoop out the flesh, leaving a 1/4-inch thick shell.

Stuff the Vegetables

Place a spoonful of the rice filling into each grape leaf or hollowed-out vegetable. If using grape leaves, fold the sides over the filling and roll up tightly.

Arrange the stuffed grape leaves or vegetables in a large pot.

Cook the Mahshi

Pour the diced tomatoes and water or vegetable broth over the stuffed vegetables.

Drizzle with 2 tablespoons of olive oil.

Cover the pot with a lid and simmer over low heat for about 45 minutes to 1 hour, or until the rice is fully cooked and the vegetables are tender.

Serve

Let the Mahshi cool slightly before serving.