vegan
gluten freePrep the vegetables
Wash and trim the Zucchini, Eggplants, Bell Peppers, and Tomatoes. Core the zucchini and eggplants from the stem end, hollow the peppers and tomatoes, and keep the walls sturdy enough to hold the filling. Save the tomato pulp from the hollowed tomatoes for the rice mixture. If the Grape Leaves are jarred, rinse them well and separate the leaves; if they are fresh, blanch them in boiling water for 1 minute just until pliable, then drain and cool. Snip off any tough leaf stems so the rolls stay neat.
Soak the rice
Rinse the Egyptian Short-Grain Rice under cold water until the water looks less cloudy, then soak it in plenty of water for 20 minutes. Drain it very well before you mix the filling so the rice cooks up fluffy instead of sticky.
Make the filling
Finely chop the Onion, mince the Garlic, and grate or finely chop the 3 tomatoes for the filling. Chop the Dill, Parsley, and Cilantro so they are ready to go. Heat the Vegetable Oil in a large skillet over medium heat, add the onion, and cook, stirring, until soft and translucent, 6 minutes. Stir in the garlic and cook for 1 minute more, then add the tomatoes, Tomato Paste, Ground Cumin, Ground Allspice, Dried Mint, Salt, and Pepper. Cook, stirring, until the mixture looks thick and fragrant and most of the moisture has evaporated, 3 minutes. Take the pan off the heat, fold in the chopped herbs and drained rice, and mix until every grain is coated. Let the filling cool until just warm before you start stuffing.
Stuff and pack
Slice the Potatoes about 1 cm thick and line the bottom of a wide, deep pot with them. Add a layer of sliced tomato over the potatoes, then tuck a few of the sliced garlic cloves between the layers. Fill each zucchini, eggplant, bell pepper, and tomato loosely with the rice mixture, leaving a little space at the top because the rice will expand. Roll the grape leaves into tight little cylinders, fold the sides in as you go, and nestle them seam-side down into any gaps. Stand the stuffed vegetables upright if they will fit, and keep packing everything snugly so it does not shift while it cooks.
Braise gently
Pour the Tomato Passata, Water, Lemon Juice, salt, and the remaining vegetable oil around the vegetables. Bring the pot to a gentle boil over medium heat, then lower the heat to low, cover, and simmer for 35 minutes. Turn off the heat and let everything stand, still covered, for 10 minutes so the rice finishes steaming and the flavors settle.
Serve the mahshi
Lift the mahshi out carefully with a wide spoon or tongs, keeping the stuffed vegetables intact, and spoon a little of the cooking liquid over the top. Serve warm with the Lemon wedges on the side so everyone can squeeze fresh juice over their portion.
