Stuffed courgettes with tomato and pomegranate sauce

Stuffed courgettes with tomato and pomegranate sauce

Kusa mahshi

By
From
Hazana
Serves
4
Photographer
Mowie Kay

In this recipe, courgettes are stuffed with rice, chickpeas, tomato and herbs and cooked in a delicious tomato sauce flavoured with pomegranate molasses. Pomegranate molasses is widely used in the Middle East to give a tart but fruity flavour to salad dressings, stews, sauces and stuffings. Sometimes it is diluted with a little water, depending on its thickness and strength.

Ingredients

Quantity Ingredient
8 courgettes, about 15–20cm in length

For the filling

Quantity Ingredient
200g long-grain rice
2 medium onions, finely chopped
125g cooked and drained chickpeas
1 medium tomato, peeled, deseeded and chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
675g ripe plum tomatoes, peeled, deseeded and chopped
1 tablespoon pomegranate molasses
1 teaspoon sugar, or to taste

Method

  1. Cut off the stem ends of the courgettes. Using an apple corer, carefully scoop out the courgette pulp, leaving a shell 2–3mm thick; the pulp is not used for the filling, so save it for a soup or stew.
  2. To make the filling, place the rice, onions, chickpeas, tomato, herbs and spices in a bowl and mix well. Stir in the olive oil and lemon juice and season with salt and pepper. Stuff the courgettes about three-quarters full with the mixture, leaving enough space for the rice to swell during cooking.
  3. To make the sauce, heat the olive oil in a large saucepan or flameproof casserole and add the onion. Cook over a moderate heat until so‘ftened. Add the garlic and cook for 2 more minutes. Add the tomatoes and simmer for 10 minutes. Stir in the pomegranate molasses and sugar and simmer for a few more minutes to blend the flavours.
  4. Arrange the stuff†ed courgettes side by side in one or two layers in the pan with the sauce and add just enough water to cover the courgettes. Bring to the boil, then cover and simmer for 50–60 minutes or until the courgettes are tender and the sauce has reduced. Serve hot.
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