Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup

Name: Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Medium zucchini; Olive oil; Salt and pepper; Long-grain rice; Pine nuts; Canned chickpeas; Onion, finely diced; Garlic, minced; Ground allspice; Ground cinnamon; Ground cumin; Salt and pepper; Olive oil; Pomegranate juice; Lemon juice; Sugar; Fresh mint leaves; Pomegranate seeds

Stuffed Zucchini with a Tangy Twist

A delightful vegan version of traditional Lebanese stuffed zucchini, enhanced with pine nuts and a sweet, tangy pomegranate syrup.

2 h
4
Intermediate

Ingredients

For the Stuffed Zucchini

Medium zucchini

Olive oil

1 tbsp

Salt and pepper

to taste

For the Filling

Long-grain rice

1 cup

Pine nuts

1/2 cup, toasted

Canned chickpeas

1 cup

Onion, finely diced

1 medium

Garlic, minced

2 cloves

Ground allspice

1 tsp

Ground cinnamon

1 tsp

Ground cumin

1/2 tsp

Salt and pepper

to taste

Olive oil

1 tbsp

For the Pomegranate Syrup

Pomegranate juice

1/2 cup

Lemon juice

1 tbsp

Sugar

2 tbsp

For Garnishes

Fresh mint leaves

Pomegranate seeds

Preparation

Preparing the Zucchini

Trim and hollow zucchinis

Trim the ends of the zucchini and hollow out the centers, leaving a 1/4-inch (6 mm) shell.

Season zucchini

Lightly season the inside of the zucchini with salt and pepper.

Set aside

Set aside until ready to stuff.

Preparing the Filling

Combine filling ingredients

In a large bowl, combine the rice, pine nuts, chickpeas, onion, garlic, allspice, cinnamon, and cumin.

Season mixture

Season the mixture with salt and pepper to taste.

Add olive oil

Stir in 1 tablespoon of olive oil for added moisture.

Cooking Process

Stuffing the Zucchini

Carefully fill each hollowed zucchini with the prepared rice mixture, leaving some space at the top.

Making the Pomegranate Syrup

In a small saucepan, combine pomegranate juice, lemon juice, and sugar. Simmer until reduced by half.

Baking the Stuffed Zucchini

Place the stuffed zucchini in a baking dish with a splash of water. Cover and bake at 350°F (175°C) for 45 minutes.

Plating & Serving