Instructions

1. Preparing and coring the zucchini

   Wash the zucchini and trim off the stems, then carefully core them using a zucchini corer, leaving a wall of suitable thickness to maintain their structural integrity.
2. Preparing the filling

   In a deep bowl, combine the drained rice, minced meat, one tablespoon of ghee, seven spices, black pepper, and one teaspoon of salt until the filling is thoroughly mixed.
3. Stuffing the zucchini

   Stuff the zucchini with the rice and meat mixture, leaving about two fingers' width of empty space at the top (roughly one-third of the zucchini) to allow room for the rice to expand as it cooks.
4. Starting the cooking process

   Arrange the stuffed zucchini snugly in a deep pot. Whisk the hot water with the tomato paste and the remaining salt, then pour it over the zucchini. Place a heavy heatproof plate on top to keep them submerged, and bring to a boil over medium heat for 40 minutes. · 40 min
5. Adding aromatics and simmering

   Add the minced garlic, dried mint, lemon juice, and remaining ghee to the broth. Remove the heavy plate and let the pot simmer over low heat for an additional 10 minutes until the sauce has thickened and the flavors have melded. · 10 min

Nutrition / serving

Chef's tips