Finely chop the onion and garlic, then sauté them in ghee.

Chop the tomatoes and peppers into small pieces, add them to the onions, and cook until the mixture thickens.

Add the spices, salt, sugar, tomato paste, and 2 cups water (about 480 ml) to the mixture and bring to a boil.

Add the chopped herbs and rice, stir well, then turn off the heat.

Wash the zucchini and potatoes, then hollow them out carefully.

Hollow out the eggplant and clean the peppers. Roll them in oil to prevent the eggplant from turning bitter or black inside.

Once the mahshi is cooked, heat a little oil and pour it over the top before serving.

When cooking grape leaves, add lemon juice and olive oil.