Stuffed Onions (Mahshi/Dolma-style)
Stuffed Onions (Mahshi/Dolma-style)
Ingredients
For the Onions
- 4 large sweet onions, peeled
For the Filling
- 1 pound ground chicken
- 1/2 cup diced tomatoes, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup onion, finely diced
- 1/2 cup uncooked rice
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Baking Broth
- 3 cups reserved onion cooking water
- 2 broth cubes, chicken or vegetable
- 1 tablespoon tomato paste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1 teaspoon pomegranate molasses
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Prepare the onions for stuffing: Make a deep, cross-shaped cut at the root end of each peeled large sweet onion, cutting halfway through. Be careful not to cut all the way through the onion.
⏱️ 5 min
- 3
Place the scored onions in a large pot and cover them with water. Bring to a boil and cook for approximately 10 minutes, or until the onions are softened but still intact, allowing the layers to be easily separated. Reserve the cooking water for the baking broth.
⏱️ 15 min
- 4
While the onions are cooking, prepare the filling: In a large bowl, combine the ground chicken, finely chopped diced tomatoes, chopped fresh parsley, finely diced onion, uncooked rice, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, 2 tablespoons tomato paste, 1 tablespoon pomegranate molasses, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 15 min
- 5
Once the boiled onions have cooled slightly (enough to handle), carefully separate their individual layers. Be gentle to keep the layers as whole as possible.
⏱️ 10 min
- 6
Stuff the onion layers: Place a spoonful of the prepared filling inside each onion layer. Roll the onion layer tightly, resembling a small cigar or spring roll, to encase the filling completely.
⏱️ 20 min
- 7
Arrange the stuffed onion rolls meticulously in a single layer in a stainless steel pan or a glass baking dish.
⏱️ 5 min
- 8
Prepare the baking broth: In a separate bowl, combine 3 cups of the reserved onion cooking water, 2 broth cubes, 1 tablespoon tomato paste, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon ground ginger, 1/4 teaspoon turmeric, 1 teaspoon pomegranate molasses, and 1 tablespoon olive oil. Mix until the broth cubes are dissolved and all ingredients are uniform.
⏱️ 5 min
- 9
Pour the prepared broth over the stuffed onions in the pan, ensuring they are mostly submerged.
⏱️ 2 min
- 10
Cover the pan first with a layer of baking (parchment) paper, then seal tightly with aluminum foil.
⏱️ 2 min
- 11
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the onions are very tender and the rice is fully cooked.
⏱️ 120 min•🌡️ 350
- 12
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Onions (Mahshi/Dolma-style)
Ingredients
For the Onions
- 4 large sweet onions, peeled
For the Filling
- 1 pound ground chicken
- 1/2 cup diced tomatoes, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup onion, finely diced
- 1/2 cup uncooked rice
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Baking Broth
- 3 cups reserved onion cooking water
- 2 broth cubes, chicken or vegetable
- 1 tablespoon tomato paste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1 teaspoon pomegranate molasses
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Prepare the onions for stuffing: Make a deep, cross-shaped cut at the root end of each peeled large sweet onion, cutting halfway through. Be careful not to cut all the way through the onion.
⏱️ 5 min - 3
Place the scored onions in a large pot and cover them with water. Bring to a boil and cook for approximately 10 minutes, or until the onions are softened but still intact, allowing the layers to be easily separated. Reserve the cooking water for the baking broth.
⏱️ 15 min - 4
While the onions are cooking, prepare the filling: In a large bowl, combine the ground chicken, finely chopped diced tomatoes, chopped fresh parsley, finely diced onion, uncooked rice, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, 2 tablespoons tomato paste, 1 tablespoon pomegranate molasses, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 15 min - 5
Once the boiled onions have cooled slightly (enough to handle), carefully separate their individual layers. Be gentle to keep the layers as whole as possible.
⏱️ 10 min - 6
Stuff the onion layers: Place a spoonful of the prepared filling inside each onion layer. Roll the onion layer tightly, resembling a small cigar or spring roll, to encase the filling completely.
⏱️ 20 min - 7
Arrange the stuffed onion rolls meticulously in a single layer in a stainless steel pan or a glass baking dish.
⏱️ 5 min - 8
Prepare the baking broth: In a separate bowl, combine 3 cups of the reserved onion cooking water, 2 broth cubes, 1 tablespoon tomato paste, 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon ground ginger, 1/4 teaspoon turmeric, 1 teaspoon pomegranate molasses, and 1 tablespoon olive oil. Mix until the broth cubes are dissolved and all ingredients are uniform.
⏱️ 5 min - 9
Pour the prepared broth over the stuffed onions in the pan, ensuring they are mostly submerged.
⏱️ 2 min - 10
Cover the pan first with a layer of baking (parchment) paper, then seal tightly with aluminum foil.
⏱️ 2 min - 11
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the onions are very tender and the rice is fully cooked.
⏱️ 120 min•🌡️ 350 - 12
Carefully remove from the oven and let rest for a few minutes before serving. Serve hot.
⏱️ 5 min