Middle Eastern Stuffed Onions (Mahshi Basal)
Middle Eastern Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 6 large yellow onions, peeled
For the Filling
- 1 cup uncooked short-grain rice, rinsed and drained
- 1 pound ground beef, or vegan ground beef alternative
- 1 can diced tomatoes, 14.5 ounce, drained
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
For the Sauce
- 1/4 cup pomegranate molasses
- 1/4 cup fresh lemon juice
- 1 1/2 cups water, or vegetable broth
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the onions: Make a small, shallow cut from the top to the root end of each peeled onion, being careful not to cut all the way through. This will help the layers separate later. Place the onions in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the onions are tender but still hold their shape.
⏱️ 30 min
- 2
Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the onion layers. Set aside any very small or broken pieces; these can be used to line the bottom of your baking dish to prevent sticking.
⏱️ 10 min
- 3
While the onions cool, prepare the filling: In a large bowl, combine the rinsed rice, ground beef, drained diced tomatoes, chopped dill, chopped mint, chopped parsley, minced garlic, pine nuts, olive oil, tomato paste, allspice, cinnamon, black pepper, and salt. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 15 min
- 4
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 5
Stuff the onions: Take an individual onion layer, place a spoonful (about 1-2 tablespoons, depending on onion size) of the filling mixture near one end, and roll it up tightly to form a small, elongated parcel. Repeat with all onion layers and filling.
⏱️ 30 min
- 6
Arrange the stuffed onions: Lightly grease a large, oven-safe baking dish or Dutch oven. If you have any small or broken onion pieces, line the bottom of the dish with them. Arrange the stuffed onion parcels snugly in the dish, typically in concentric circles or rows.
⏱️ 5 min
- 7
Prepare the sauce: In a measuring cup or small bowl, whisk together the pomegranate molasses, fresh lemon juice, water (or broth), and salt until well combined.
⏱️ 2 min
- 8
Pour the sauce evenly over the arranged stuffed onions in the baking dish. Cover the dish tightly with a piece of parchment paper (to prevent the onions from drying out and to help steam), then cover with a lid or aluminum foil.
⏱️ 3 min
- 9
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the onions are very tender and the rice filling is fully cooked. Check periodically to ensure there's enough liquid; add a splash more water if needed.
⏱️ 105 min•🌡️ 375
- 10
Once cooked, remove from the oven and let rest for 10-15 minutes before serving. This allows the flavors to meld and the onions to settle. Serve hot, garnished with fresh herbs if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Middle Eastern Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 6 large yellow onions, peeled
For the Filling
- 1 cup uncooked short-grain rice, rinsed and drained
- 1 pound ground beef, or vegan ground beef alternative
- 1 can diced tomatoes, 14.5 ounce, drained
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
For the Sauce
- 1/4 cup pomegranate molasses
- 1/4 cup fresh lemon juice
- 1 1/2 cups water, or vegetable broth
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the onions: Make a small, shallow cut from the top to the root end of each peeled onion, being careful not to cut all the way through. This will help the layers separate later. Place the onions in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the onions are tender but still hold their shape.
⏱️ 30 min - 2
Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the onion layers. Set aside any very small or broken pieces; these can be used to line the bottom of your baking dish to prevent sticking.
⏱️ 10 min - 3
While the onions cool, prepare the filling: In a large bowl, combine the rinsed rice, ground beef, drained diced tomatoes, chopped dill, chopped mint, chopped parsley, minced garlic, pine nuts, olive oil, tomato paste, allspice, cinnamon, black pepper, and salt. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 15 min - 4
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 5
Stuff the onions: Take an individual onion layer, place a spoonful (about 1-2 tablespoons, depending on onion size) of the filling mixture near one end, and roll it up tightly to form a small, elongated parcel. Repeat with all onion layers and filling.
⏱️ 30 min - 6
Arrange the stuffed onions: Lightly grease a large, oven-safe baking dish or Dutch oven. If you have any small or broken onion pieces, line the bottom of the dish with them. Arrange the stuffed onion parcels snugly in the dish, typically in concentric circles or rows.
⏱️ 5 min - 7
Prepare the sauce: In a measuring cup or small bowl, whisk together the pomegranate molasses, fresh lemon juice, water (or broth), and salt until well combined.
⏱️ 2 min - 8
Pour the sauce evenly over the arranged stuffed onions in the baking dish. Cover the dish tightly with a piece of parchment paper (to prevent the onions from drying out and to help steam), then cover with a lid or aluminum foil.
⏱️ 3 min - 9
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the onions are very tender and the rice filling is fully cooked. Check periodically to ensure there's enough liquid; add a splash more water if needed.
⏱️ 105 min•🌡️ 375 - 10
Once cooked, remove from the oven and let rest for 10-15 minutes before serving. This allows the flavors to meld and the onions to settle. Serve hot, garnished with fresh herbs if desired.
⏱️ 15 min