Mahshi Tamatem (Egyptian Tomatoes Stuffed with Spiced Rice and Herbs)

Ingredients

• 8 tomatoes
• 200 g long grain rice
• 1 onion, finely chopped
• 2 garlic cloves
• 4 tbsp flat-leaf parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tsp ground cumin
• 300 ml vegetable stock
• 3 tbsp olive oil

Method

1. 1

   Slice the tops off the tomatoes and scoop out the flesh and seeds with a spoon, keeping the tomato shells and reserving the flesh.

2. 2

   Cook the rice in boiling water for 6 minutes (it will finish cooking inside the tomatoes), then drain.

3. 3

   Heat 2 tablespoons of the olive oil in a pan and cook the onion for 6 minutes until soft, then add the garlic and ground cumin and cook for 1 minute.

4. 4

   Chop the reserved tomato flesh and stir it through with the rice, parsley and dill. Season well.

5. 5

   Heat the oven to 190C (170C fan, gas 5). Spoon the rice mixture into the tomato shells, stand them in an ovenproof dish, pour the vegetable stock around and drizzle with the remaining olive oil.

6. 6

   Cover with foil and bake for 30-35 minutes, until the tomatoes are soft and the rice is tender.