Mahshee (Rice-Stuffed Zucchini)

Mahshee (Rice-Stuffed Zucchini)

Ingredients:
Filling:
1 cup rice, washed and soaked 1 hour
2 tablespoons tomato paste (from a small can)
3 tablespoons cooked lentils
1 small onion, grated
3 cloves garlic, crushed
1 tablespoon cinnamon
2 teaspoons cumin
2 tablespoons minced fresh cilantro
Salt and pepper

Zucchini and Cooking Liquid:
4 zucchini
Lettuce leaves
Water or broth, well salted
Remaining tomato paste from the can
1 onion, chopped
Garlic and cumin, to taste
Onion-mint yogurt sauce and paprika, for serving (optional)

Directions:
1. Cut the tops off the zucchini and save them. Scoop out the insides with a corer, taking care not to break the skin.
2. Mix the filling ingredients in a bowl. Fill each zucchini only three-quarters full and replace the top (taper it with a knife so it fits).
3. Line the bottom of a large pot with lettuce leaves so the zucchini don't burn. Stand the zucchini in the pot, bottom down, wedging them in place.
4. Cover with well-salted water or broth, and add the rest of the tomato paste, the chopped onion, and some garlic and cumin. Cover and bring to a boil over medium-high heat, then reduce to a simmer and cook 45 minutes to 1 hour, until the rice is done.
5. Transfer the zucchini to a platter (discard the lettuce) and spoon a little liquid over them. Top with onion-mint yogurt sauce and a sprinkle of paprika if you like.