Iraqi Dolma: Stuffed Onions with Pomegranate Molasses
Iraqi Dolma: Stuffed Onions with Pomegranate Molasses
Ingredients
For the Stuffed Onions
- 6 large yellow onions
- 1 pound ground beef, or lamb
- 1 cup short-grain rice, rinsed
- 1 ripe tomato, diced
- 1/2 yellow onion, finely diced
- 1/2 cup fresh parsley, chopped
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Cooking Sauce
- 1/4 cup tomato paste
- 1/4 cup pomegranate molasses
- 3 cups water, hot
- 1/2 teaspoon salt, or to taste
For Serving (Optional)
- 1/2 cup plain yogurt, or labneh
Instructions
- 1
Prepare the Onions: Trim the ends of the large yellow onions. Make a shallow slit lengthwise into each onion, cutting just deep enough to reach the core but not all the way through.
⏱️ 5 min
- 2
Boil the onions in a large pot of water for 8 to 10 minutes, or until they are softened but still hold their shape. Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the onion layers one by one.
⏱️ 15 min
- 3
Prepare the Filling: In a large bowl, combine the ground beef (or lamb), rinsed short-grain rice, diced ripe tomato, finely diced yellow onion, chopped fresh parsley, 2 tablespoons of tomato paste, 2 tablespoons of pomegranate molasses, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil.
⏱️ 10 min
- 4
Mix all the filling ingredients thoroughly by hand until well combined. This ensures even distribution of flavors.
⏱️ 5 min
- 5
Stuff the Onions: Take one separated onion layer. Place a spoonful of the prepared filling (about 1-2 tablespoons, depending on the size of the onion layer) inside the onion layer. Gently roll the onion layer to enclose the filling and seal it. Repeat this process for all onion layers until all the filling is used.
⏱️ 20 min
- 6
Arrange and Cook: Arrange the stuffed onions snugly in a single layer in a wide, heavy-bottomed pan or Dutch oven.
⏱️ 5 min
- 7
Prepare the Cooking Sauce: In a separate bowl, whisk together 1/4 cup of tomato paste, 1/4 cup of pomegranate molasses, 3 cups of hot water, and 1/2 teaspoon of salt until well combined.
⏱️ 2 min
- 8
Pour the prepared cooking sauce evenly over the stuffed onions in the pan. Ensure the liquid mostly covers the dolma. If needed, add a little more hot water to just cover them.
⏱️ 3 min
- 9
Cover the pan tightly with a lid. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and simmer gently for 1 to 1.5 hours, or until the rice is cooked through and the onions are very tender.
⏱️ 90 min
- 10
Serve: Carefully transfer the Iraqi dolma to a serving platter. Serve hot, optionally with a dollop of plain yogurt or labneh on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Iraqi Dolma: Stuffed Onions with Pomegranate Molasses
For the Stuffed Onions
- 6 large yellow onions
- 1 pound ground beef, or lamb
- 1 cup short-grain rice, rinsed
- 1 ripe tomato, diced
- 1/2 yellow onion, finely diced
- 1/2 cup fresh parsley, chopped
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Cooking Sauce
- 1/4 cup tomato paste
- 1/4 cup pomegranate molasses
- 3 cups water, hot
- 1/2 teaspoon salt, or to taste
For Serving (Optional)
- 1/2 cup plain yogurt, or labneh
Instructions
- 1
Prepare the Onions: Trim the ends of the large yellow onions. Make a shallow slit lengthwise into each onion, cutting just deep enough to reach the core but not all the way through.
⏱️ 5 min - 2
Boil the onions in a large pot of water for 8 to 10 minutes, or until they are softened but still hold their shape. Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the onion layers one by one.
⏱️ 15 min - 3
Prepare the Filling: In a large bowl, combine the ground beef (or lamb), rinsed short-grain rice, diced ripe tomato, finely diced yellow onion, chopped fresh parsley, 2 tablespoons of tomato paste, 2 tablespoons of pomegranate molasses, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil.
⏱️ 10 min - 4
Mix all the filling ingredients thoroughly by hand until well combined. This ensures even distribution of flavors.
⏱️ 5 min - 5
Stuff the Onions: Take one separated onion layer. Place a spoonful of the prepared filling (about 1-2 tablespoons, depending on the size of the onion layer) inside the onion layer. Gently roll the onion layer to enclose the filling and seal it. Repeat this process for all onion layers until all the filling is used.
⏱️ 20 min - 6
Arrange and Cook: Arrange the stuffed onions snugly in a single layer in a wide, heavy-bottomed pan or Dutch oven.
⏱️ 5 min - 7
Prepare the Cooking Sauce: In a separate bowl, whisk together 1/4 cup of tomato paste, 1/4 cup of pomegranate molasses, 3 cups of hot water, and 1/2 teaspoon of salt until well combined.
⏱️ 2 min - 8
Pour the prepared cooking sauce evenly over the stuffed onions in the pan. Ensure the liquid mostly covers the dolma. If needed, add a little more hot water to just cover them.
⏱️ 3 min - 9
Cover the pan tightly with a lid. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and simmer gently for 1 to 1.5 hours, or until the rice is cooked through and the onions are very tender.
⏱️ 90 min - 10
Serve: Carefully transfer the Iraqi dolma to a serving platter. Serve hot, optionally with a dollop of plain yogurt or labneh on the side.
⏱️ 5 min