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  • Ramadan Recipe: Rice Stuffed Veggies ‏

Ramadan Recipe: Rice Stuffed Veggies

  • Publish date: Wednesday، 11 December 2024 Last update: Wednesday، 19 February 2025
Ramadan Recipe: Rice Stuffed Veggies

Many countries like Egypt, Jordan, and Syria have their own take on rice-stuffed vegetables. However, they all share the same concept: cored vegetables (like zucchini, eggplants, and green squash), stuffed with a rice and ground beef mixture, and cooked in tomato soup. Additionally, to core the vegetables – you will require a special tool you can find at kitchenware stores.  

Save the zucchini pulp to make mouthwatering zucchini patties!  

Read More: Ramadan Recipe: Quick Chicken Biryani

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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This article was previously published on saudimoments. To see the original article, click here

  • Ingredients of Rice Stuffed Veggies

    • 30 Minutes
    • 6 Serving
    • 400 Calories

Vegetables and Stuffing

6 zucchinis
6 small eggplants
6 green squashes
2 cups short grain rice
500 grams ground beef
1 tbsp salt
1 tbsp 7 spices
½ tbsp ground cardamom
½ tbsp ground cinnamon
2 tbsp cooking oil
1 liter tomato juice
2 tbsp tomato paste
5 garlic cloves, crushed
1 tbsp dried mint

  • Method & Directions of Rice Stuffed Veggies

    • 50 Minutes
  1. Soak the Rice
    تم نسخ الرابط
    The key to this recipe is to soak the rice for at least 30 minutes. So, wash the rice thoroughly and soak it in boiling water.
  2. Prepare the Vegetables
    تم نسخ الرابط
    Wash all your vegetables, starting with the zucchini. Remove the stems from both ends. The eggplants will need destemming from one end only, and the green squash will need to be peeled and destemmed from both ends. When destemming, do not overcut, especially from the end where you will start coring.

    3. Some grocery stores and supermarkets offer ready-to-use cored vegetables, so make sure to ask around. This will save you a lot of time.

  3. Core Your Vegetables
    تم نسخ الرابط
    In a large bowl, add lukewarm water and a handful of sea salt. First, let your vegetables soak in the lukewarm water for a few minutes, this will ease the coring process. From the larger end of your vegetables, start carving with the designated tool. Make sure to go slow and steady in order not to break the vegetables’ skin. You will need the veggies to be almost hollow with intact skin.

    4. Once vegetables are carved, place them in a colander facing down, so the water drains out completely.

  4. Make the Rice Stuffing
    تم نسخ الرابط
    In a large mixing bowl, combine rice, beef, spices, and oil. Knead it all together until perfectly combined. Start stuffing your vegetables with the rice and beef stuffing, leaving about 2 centimeters at the rim of the vegetables for the rice to cook.
  5. Prepare the Soup
    تم نسخ الرابط
    In a large pot – add the tomato juice, tomato paste, crushed garlic, and dried mint. Salt to taste then bring to a boil. Drop in your stuffed vegetables one by one, let bubble for a few minutes then reduce the heat to the lowest, cover and let cook for 40 minutes.

    6. You can make your own tomato juice by blending 8-10 ripe tomatoes (quartered) with some water and straining them through a colander. Make sure there are no seeds or peel in the soup.

  6. Taste Test
    تم نسخ الرابط
    Take out a piece of the cooked stuffed vegetables and cut it in half, this is how you will be sure it is cooked through. If it is, take off the heat, place the vegetables in a serving dish with the soup in a soup bowl on the side.

  • Nutrition Facts of Rice Stuffed Veggies

Calories 400

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