Middle Eastern Stuffed Onions
Middle Eastern Stuffed Onions
Ingredients
For the Onions
- 4 brown or yellow onions, large
For the Herby Filling
- 1 pound ground meat, or plant-based alternative
- 1 cup short grain rice, rinsed
- 2 tomatoes, medium, finely diced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika, or Middle Eastern 7-spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Braising Liquid
- 1/4 cup pomegranate molasses
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- 1
Peel the large onions. Using a sharp knife, make a single incision from the top to about two-thirds down the side of each onion, being careful not to cut all the way through the core. This incision will help separate the layers later.
⏱️ 10 min
- 2
Place the incised onions in a large pot of boiling, salted water. Boil for about 15-20 minutes, or until the onions are tender enough to easily separate into individual layers. Carefully remove from water and let cool slightly.
⏱️ 20 min
- 3
While onions are boiling, prepare the filling. In a large mixing bowl, combine the ground meat (or plant-based alternative), rinsed rice, diced tomatoes, chopped parsley, dill, mint, minced garlic, pine nuts, olive oil, tomato paste, paprika (or 7-spice blend), 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 15 min
- 4
Using your hands, thoroughly mix all the filling ingredients until well combined. Ensure the spices and herbs are evenly distributed throughout the mixture.
⏱️ 10 min
- 5
Once the boiled onions are cool enough to handle, carefully separate them into individual layers. Take one onion layer, place a spoonful of the filling mixture at one end, and gently roll it up. Repeat with all onion layers and the remaining filling.
⏱️ 30 min
- 6
Preheat your oven to 375°F. Drizzle 2 tablespoons of olive oil into the bottom of a large oven-safe pan or Dutch oven. Arrange the stuffed onions snugly in the pan, typically in a circular pattern or rows.
⏱️ 10 min•🌡️ 375
- 7
In a separate bowl, whisk together the pomegranate molasses, lemon juice, 1 1/2 cups water, and 1/2 teaspoon salt for the braising liquid.
⏱️ 5 min
- 8
Pour the braising liquid evenly over the stuffed onions in the pan. Cover the pan tightly with parchment paper directly on top of the onions, then cover with a lid or aluminum foil. Bake for 1 hour and 45 minutes, or until the onions are very tender, the rice is cooked through, and the sauce has reduced and slightly caramelized.
⏱️ 105 min•🌡️ 375
- 9
Remove from the oven and let rest for a few minutes before serving. These stuffed onions are delicious served warm, directly from the pan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Middle Eastern Stuffed Onions
Ingredients
For the Onions
- 4 brown or yellow onions, large
For the Herby Filling
- 1 pound ground meat, or plant-based alternative
- 1 cup short grain rice, rinsed
- 2 tomatoes, medium, finely diced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika, or Middle Eastern 7-spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Braising Liquid
- 1/4 cup pomegranate molasses
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- 1
Peel the large onions. Using a sharp knife, make a single incision from the top to about two-thirds down the side of each onion, being careful not to cut all the way through the core. This incision will help separate the layers later.
⏱️ 10 min - 2
Place the incised onions in a large pot of boiling, salted water. Boil for about 15-20 minutes, or until the onions are tender enough to easily separate into individual layers. Carefully remove from water and let cool slightly.
⏱️ 20 min - 3
While onions are boiling, prepare the filling. In a large mixing bowl, combine the ground meat (or plant-based alternative), rinsed rice, diced tomatoes, chopped parsley, dill, mint, minced garlic, pine nuts, olive oil, tomato paste, paprika (or 7-spice blend), 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 15 min - 4
Using your hands, thoroughly mix all the filling ingredients until well combined. Ensure the spices and herbs are evenly distributed throughout the mixture.
⏱️ 10 min - 5
Once the boiled onions are cool enough to handle, carefully separate them into individual layers. Take one onion layer, place a spoonful of the filling mixture at one end, and gently roll it up. Repeat with all onion layers and the remaining filling.
⏱️ 30 min - 6
Preheat your oven to 375°F. Drizzle 2 tablespoons of olive oil into the bottom of a large oven-safe pan or Dutch oven. Arrange the stuffed onions snugly in the pan, typically in a circular pattern or rows.
⏱️ 10 min•🌡️ 375 - 7
In a separate bowl, whisk together the pomegranate molasses, lemon juice, 1 1/2 cups water, and 1/2 teaspoon salt for the braising liquid.
⏱️ 5 min - 8
Pour the braising liquid evenly over the stuffed onions in the pan. Cover the pan tightly with parchment paper directly on top of the onions, then cover with a lid or aluminum foil. Bake for 1 hour and 45 minutes, or until the onions are very tender, the rice is cooked through, and the sauce has reduced and slightly caramelized.
⏱️ 105 min•🌡️ 375 - 9
Remove from the oven and let rest for a few minutes before serving. These stuffed onions are delicious served warm, directly from the pan.
⏱️ 5 min