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1
Using an apple corer, remove the insides of the eggplant, squash, tomatoes and potatoes, reserving only the insides of the squash.
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2
Place the cored vegetables in a large bowl of cold salted water and set aside.
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3
Prepare the stuffing: In a large skillet, heat 1/2 cup olive oil over medium-high heat.
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4
Toss in the onions and saute until soft and fragrant, about 3 minutes.
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5
Add the garlic, if using, and saute until fragrant, 1 minute.
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6
Sprinkle in the allspice, black pepper, nutmeg and cumin, if using, and saute until fragrant, about 30 seconds.
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7
Add the parsley, cilantro, dill and mint and stir until the cilantro changes color, about 1 minute.
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8
Stir in 2 tablespoons tomato paste, the reserved squash flesh, the chile pepper, if using, tomatoes, and 2 tablespoons pomegranate molasses.
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9
Raise the heat and bring the mixture to a boil.
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10
Season with salt.
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11
Remove from the heat and stir in the rice until thoroughly combined.
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12
Stir in half of the lemon juice and the remaining 1/2 cup olive oil.
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13
Taste and adjust the seasonings.
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14
Drain the vegetables soaking in cold water.
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15
Working with one vegetable at a time, pat it dry and spoon the stuffing to within 1/2 inch of the opening.
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16
Place the vegetables, vertically with the open end up, in a 5-quart pot.
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17
Repeat with remaining vegetables.
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18
Replace the reserved trimmed end to each vegetable.
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19
Add enough water to cover, the remaining 2 tablespoons each of tomato paste and pomegranate molasses, and the remaining half lemon juice to the pot.
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20
Cover the vegetables with a heatproof plate, cover the pot and bring to a boil over high heat.
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21
Reduce the heat and simmer until the rice is tender, 35 to 40 minutes.
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22
Using a slotted spoon, remove the vegetables to a platter and spoon the sauce in the pot on the side.
