Mahshi Kousa Nabati (Courgettes Stuffed with Herbed Rice)

Core the courgettes with a thin knife, keeping the shells intact and reserving the flesh for another use.

In a mixing bowl, combine the rice, parsley, garlic, dried mint, allspice, cinnamon, half the salt, half the pepper and one tablespoon of the olive oil.

Loosely spoon the herbed rice mixture into the courgette shells, leaving space at the top for the rice to expand.

Heat the remaining olive oil in a large saucepan and cook the chopped tomatoes with the tomato paste and remaining salt and pepper for a few minutes.

Add enough water to the pan to come halfway up the courgettes, then arrange the stuffed courgettes in the pan in a single layer.

Bring to the boil, then reduce the heat, cover and simmer gently until the courgettes turn completely soft and the rice filling is cooked through, about 40 minutes.

Lift the courgettes carefully into a serving dish and spoon over the tomato sauce to serve.