Stuffed Onions
Onion layers are filled with rice and herbs, then cooked in a tangy sauce with tomatoes, pomegranate molasses, and spices.
Onion layers are filled with seasoned rice and herbs, then cooked in a tangy sauce flavored with tomato, pomegranate molasses, and warm spices.
Like stuffed peppers, but built from onion layers with a sharper, more sour flavor.
The onions need to soften enough to roll or layer neatly. The finished dish is tangy, savory, and best tasted before serving because the sourness stands out.
Ingredients
- 2 cups or 360 g Egyptian rice
- 3/4 cup chopped parsley
- 2 tablespoons tomato paste
- 3 tomatoes
- 1/2 cup pomegranate molasses
- 1 tablespoon salt
- 1 teaspoon sumac
- 1 teaspoon coffee
- 5 cloves garlic
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 1/4 teaspoon citric acid
- fresh mint
- 2 onions chopped onions
- 6 onions
- 1 cup olive oil
- half a liter, 500 ml water
- parchment paper
- cooking bag or plastic wrap
Instructions
- Wash the Egyptian rice in a pot or bowl until the water runs clear, then soak it in a bowl of room-temperature water for 15 to 20 minutes.
- Cut the onions from one side, making the cut only halfway through each onion, in a suitable pot or bowl.
- Boil the onions in a pot filled with hot water for about 10 minutes, until the layers begin to separate.
- Cool the boiled onions in a bowl of cold water until they can be separated easily.
- Separate the onion layers by hand on a clean work surface and set them aside in a tray to cool.
- Prepare the filling in a large bowl by combining the soaked rice, chopped onions, chopped tomatoes, chopped parsley, chopped fresh mint leaves, salt, citric acid, dried mint, black pepper, sumac, coffee, garlic cut in half, tomato paste, pomegranate molasses, and olive oil.
- Mix the filling ingredients in the mixing bowl until combined.
- Lay each onion layer flat on a clean work surface, place 1 tablespoon of filling in it, then roll it into a small roll and arrange it in a Pyrex dish or tray.
- For the sauce, combine half a liter, 500 ml water with salt, garlic, dried mint, tomato paste, and olive oil in a bowl.
- Pour the sauce over the stuffed onions in the Pyrex dish or tray.
- Cover the tray with parchment paper, then with a cooking bag or plastic wrap to seal in the steam.
- Place the tray in the oven on the bottom rack or lowest level, then bake for 1 hour to 1 hour and 10 minutes, until cooked through.
- Serve the tray hot from the oven.