Name: Mehshi Laban (Zucchini Stuffed With Rice and Chickpeas)
Yield: 4 to 6 servings
Cuisine: Middle East
Ingredients: 9 zucchinis; 1 cup short grain rice, rinsed and drained; ¾ cup canned chickpeas, rinsed and drained; 1 stick (½ cup) salted butter, softened and cut into ½ inch cubes, divided; 1 large lemon; 2 cups water; 2 ½ teaspoons salt, divided; ¼ teaspoon ground black pepper

Ingredients

4 to 6 servings

9 zucchinis
1 cup short grain rice, rinsed and drained
¾ cup canned chickpeas, rinsed and drained
1 stick (½ cup) salted butter, softened and cut into ½ inch cubes, divided
1 large lemon
2 cups water
2 ½ teaspoons salt, divided
¼ teaspoon ground black pepper

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Preparation

Step 1

Bring a small pot of water to boil. When water comes to a boil, add 1 teaspoon of water and add the rice into the pot. Cook the rice for 5 minutes and drain. The rice should be partially cooked. Transfer the rice to a large mixing bowl and set aside.

Step 2

Prepare the zucchini: Cut about ½ inch from both ends of the zucchinis crosswise. Partially peel all the zucchinis with a striped pattern. Cut each zucchini in half crosswise. Using a zucchini corer or apple corer, carefully hollow out the inside of the zucchini. Hollow out the zucchini until the edges of the zucchini are about ¼ inch thick. Set the prepared zucchinis aside. Save the zucchini pulp for another dish, like zucchini bread.

Step 3

Make the stuffing: Add the chickpeas, ½ of the butter cubes, 1 teaspoon of salt, and the ground black pepper into the bowl with the par cooked rice. Mix the ingredients until they are all incorporated well. Make sure the butter is well distributed. Set aside.

Step 4

Preheat the oven to 350 degrees.

Step 5

Stuff the zucchini: Using your hands, fill each piece of zucchini three quarters of the way with rice mixture. Once each zucchini is filled, place it side-by-side in one layer in the bottom of a large dutch oven or any oven-proof pot. Sprinkle another ½ teaspoon of salt over the zucchini. Evenly place the remaining butter over the stuffed zucchinis. Place any leftover stuffing into the pot to fill in any empty gaps without zucchinis. Place a small plate or pot lid that fits into the pot over the stuffed zucchinis to weigh them down. Cover the pot with its pot lid (in addition to the smaller sized plate or pot lid).

Step 6

Place the pot over low heat on the stove and cook for about 10 minutes until the zucchini releases some water. In a separate bowl, mix 2 cups of water with the juice of 1 lemon until dissolved. Remove the top lid of the pot and pour the lemon and water mixture over the stuffed zucchinis until the water reaches the level of the small plate or pot lid that is weighing the zucchinis. Place the lid back onto the pot and transfer the pot to the oven. Cook for 1 hour or until the liquid is absorbed. Remove the top pot lid and the small plate or pot lid that is weighing the zucchinis down. Place the oven on broil or 500 degrees F and cook for another 5 to 7 minutes or until the top of the zucchinis are golden brown. Transfer the zucchinis from the oven.

Step 7

Serve warm with a side of yogurt and cucumbers.

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