Stuffed Onions (Mahshi Basal)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 16 small yellow onions, about 1 1/2 to 2 inches in diameter
- 1 teaspoon salt
- water, as needed for blanching
For the Filling
- 1 cup medium-grain rice, rinsed thoroughly
- 1/2 cup canned diced tomatoes, drained well
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup pine nuts, lightly toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon allspice, ground
- 1/2 teaspoon cinnamon, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 1/2 cups crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup water
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Prepare the onions: Carefully peel all the small yellow onions. Using a sharp paring knife or a small spoon, core out the center of each onion, leaving a sturdy outer shell. Be careful not to cut all the way through the bottom. Reserve the scooped-out onion pieces for another use or discard.
⏱️ 15 min
- 2
Blanch the onions: Bring a large pot of salted water to a boil. Carefully add the cored onions and blanch for 5-7 minutes, or until they are slightly softened but still hold their shape. This makes them pliable for stuffing. Drain the onions and set aside to cool slightly.
⏱️ 10 min
- 3
Prepare the filling: In a large mixing bowl, combine the rinsed medium-grain rice, drained diced tomatoes, chopped fresh parsley, chopped fresh mint, toasted pine nuts, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ground allspice, ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 4
Stuff the onions: Carefully fill each blanched onion with the rice mixture. Do not overstuff, as the rice will expand during cooking. Gently pack the filling into the hollowed-out centers.
⏱️ 10 min
- 5
Arrange the onions: Preheat your oven to 375°F. Arrange the stuffed onions tightly in a single layer in a large, round oven-safe baking dish, creating a flower-like pattern as described. This tight arrangement helps them cook evenly and stay moist.
⏱️ 5 min•🌡️ 375
- 6
Prepare the sauce: In a medium bowl, whisk together 2 tablespoons of olive oil, tomato paste, crushed tomatoes, vegetable broth, water, 2 tablespoons of lemon juice, granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
⏱️ 5 min
- 7
Bake the stuffed onions: Pour the prepared sauce evenly over the stuffed onions in the baking dish. The sauce should come up about two-thirds of the way up the sides of the onions. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min
- 8
Cook: Bake for 60 minutes, then remove the foil and continue baking for another 30 minutes, or until the onions are very tender, the rice is cooked through, and the tops are beautifully golden-brown with some slightly caramelized spots. If the sauce reduces too much, you can add a splash more hot water or broth.
⏱️ 90 min•🌡️ 375
- 9
Serve: Carefully remove the baking dish from the oven. Let the stuffed onions rest for 5-10 minutes before serving directly from the pan. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 16 small yellow onions, about 1 1/2 to 2 inches in diameter
- 1 teaspoon salt
- water, as needed for blanching
For the Filling
- 1 cup medium-grain rice, rinsed thoroughly
- 1/2 cup canned diced tomatoes, drained well
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup pine nuts, lightly toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon allspice, ground
- 1/2 teaspoon cinnamon, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 1/2 cups crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup water
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Prepare the onions: Carefully peel all the small yellow onions. Using a sharp paring knife or a small spoon, core out the center of each onion, leaving a sturdy outer shell. Be careful not to cut all the way through the bottom. Reserve the scooped-out onion pieces for another use or discard.
⏱️ 15 min - 2
Blanch the onions: Bring a large pot of salted water to a boil. Carefully add the cored onions and blanch for 5-7 minutes, or until they are slightly softened but still hold their shape. This makes them pliable for stuffing. Drain the onions and set aside to cool slightly.
⏱️ 10 min - 3
Prepare the filling: In a large mixing bowl, combine the rinsed medium-grain rice, drained diced tomatoes, chopped fresh parsley, chopped fresh mint, toasted pine nuts, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ground allspice, ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 4
Stuff the onions: Carefully fill each blanched onion with the rice mixture. Do not overstuff, as the rice will expand during cooking. Gently pack the filling into the hollowed-out centers.
⏱️ 10 min - 5
Arrange the onions: Preheat your oven to 375°F. Arrange the stuffed onions tightly in a single layer in a large, round oven-safe baking dish, creating a flower-like pattern as described. This tight arrangement helps them cook evenly and stay moist.
⏱️ 5 min•🌡️ 375 - 6
Prepare the sauce: In a medium bowl, whisk together 2 tablespoons of olive oil, tomato paste, crushed tomatoes, vegetable broth, water, 2 tablespoons of lemon juice, granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
⏱️ 5 min - 7
Bake the stuffed onions: Pour the prepared sauce evenly over the stuffed onions in the baking dish. The sauce should come up about two-thirds of the way up the sides of the onions. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min - 8
Cook: Bake for 60 minutes, then remove the foil and continue baking for another 30 minutes, or until the onions are very tender, the rice is cooked through, and the tops are beautifully golden-brown with some slightly caramelized spots. If the sauce reduces too much, you can add a splash more hot water or broth.
⏱️ 90 min•🌡️ 375 - 9
Serve: Carefully remove the baking dish from the oven. Let the stuffed onions rest for 5-10 minutes before serving directly from the pan. Garnish with fresh chopped parsley.
⏱️ 10 min