M’Hasha (Rice Stuffed Vegetables)

foodandwine.com

Carl

subheading: Vegetables:

2 medium-size yellow onions (unpeeled)

2 medium-size red beets, peeled

3 medium zucchini

2 medium-size red bell peppers

18 drained jarred whole grape leaves (such as Krinos), divided

subheading: Rice filling:

1 cup uncooked long-grain rice (such as Carolina Gold), soaked overnight

3 medium scallions, thinly sliced (about ⅔ cup)

½ cup finely chopped celery (about 2 medium stalks)

¼ cup finely chopped fresh flat-leaf parsley

¼ cup slivered almonds, roughly chopped or crushed

¼ cup water

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh mint

2 tablespoons olive oil

2 tablespoons tomato paste

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon fresh lemon juice

1 teaspoon granulated sugar

subheading: M’hasha Sauce:

2 tablespoons olive oil

1 (14.5-ounce) can diced tomatoes, drained

¼ cup finely chopped celery (about 1 medium stalk)

¼ cup finely chopped yellow onion

2 ½ cups water

1 (8-ounce) can tomato sauce

3 tablespoons tamarind concentrate (such as Sambar Kitchen)

1 tablespoon ketchup

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