This is a Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. There are a lot of variations regarding the stuffing which differs slightly among the Middle Eastern countries.
Traditionally, it is simmered in an open pan, but I tried it the simple way by pressure cooking. This ultimately saved me a lot of time. This classic dish is then served accompanied with Labneh (thick yoghurt). It can be relished either with rice or pita bread. So go through a step by step method with pictures to prepare it.......
After reducing the gravy....
Before reducing the gravy.....
- 5 baby marrows, washed and dried
- 100 gms. mutton mince, washed and drained
- 1/4 cup basmati rice, soaked for 30 minutes
- salt to taste
- 1 onion, chopped
- 1/2 cup coriander leaves, chopped
- 1 tbsp. olive oil
- 1/2 tsp. pepper powder
- 1/2 tsp. garam masala powder
- 2 fresh red chilies, chopped
- 2 large tomatoes, chopped
- 1/2 tsp. red chili powder
- coriander leaves to garnish
After reducing the gravy......
In a bowl, mix together rice, mince, salt, onion, pepper powder, garam masala powder, fresh chilies, coriander leaves and olive oil. Keep aside.
Boil the tomatoes along with 3 cups water, red chili powder and salt for 2 whistles. When cool, blend it and strain. Keep aside.
Half the baby marrows and score them with the help of a knife or an apple corer to make them hollow.
Fill the marrows with the prepared rice-mince mix. Now pour the prepared tomato sauce in a pressure cooker and gently place the stuffed marrow on it.
Close the lid and pressure cook for 6 whistles. Let stand for 10 minutes before opening.
Carefully, transfer the cooked marrows to another dish and simmer the tomato sauce till it reduces to half of its quantity.
While serving, pour the liquid on a serving dish and place the cooked marrows over it. Garnish with coriander leaves and serve with pita bread.
Cut the baby marrows into half and core them with a knife / corer.
Mix together mince, rice, salt, coriander leaves, garam masala powder, pepper
powder, olive oil, onion and fresh chilies for the stuffing.
Fill the hollow marrows with the prepared stuffing.
Arrange the stuffed marrows in the pressure cooker and pour the prepared
tomato sauce over it.
Pressure cook for 6 whistles. Let stand for 10 more minutes. Serve, garnished
with coriander leaves.
After reducing the gravy.....
Before reducing the gravy....