Soğan Dolması (Stuffed Onions)
Soğan Dolması (Stuffed Onions)
Ingredients
For the Stuffed Onions
- 10 onions
- 2 cups rice
- 3 tablespoons grated tomato
- 1/4 cup pomegranate molasses
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon sumac
- 1 teaspoon dried mint
- 1 teaspoon cumin
- 1 tablespoon salt
- 1/4 cup olive oil, plus more as needed
- 1/2 bunch parsley, chopped, plus more for garnish
For the Cooking Liquid
- 2 cups water
- 1 tablespoon pepper paste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the onions: Peel the 10 onions. Make a cross-shaped incision into the top of each peeled onion, cutting about halfway through the onion. Place the incised onions into a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the onions are tender enough to separate into individual layers, about 15-20 minutes. Carefully remove the par-boiled onions from the pot using a slotted spoon and let them cool slightly.
⏱️ 25 min
- 3
While the onions are cooling, prepare the filling: In a large bowl, combine the 2 cups of rice, 1/4 cup of olive oil, 1/2 bunch of chopped parsley, 1/4 cup of pomegranate molasses, 1 tablespoon of tomato paste, 3 tablespoons of grated tomato, 4 minced garlic cloves, 1 tablespoon of sumac, 1 teaspoon of dried mint, 1 teaspoon of cumin, and 1 tablespoon of salt. Mix all the ingredients thoroughly by hand until well combined.
⏱️ 15 min
- 4
Separate and stuff the onions: Once the onions are cool enough to handle, carefully separate them into individual layers. Each layer will form a cup for the filling. Take each onion layer and fill it with a small amount of the prepared rice mixture. Gently roll or fold the onion layer around the filling to create a compact stuffed onion parcel.
⏱️ 20 min
- 5
Arrange and prepare for cooking: Arrange the stuffed onions tightly in a large, round oven-safe pan, placing them in concentric circles. In a separate bowl or jar, mix the 2 cups of water with 1 tablespoon of pepper paste until well combined. Pour this cooking liquid evenly over the stuffed onions in the pan. Cover the pan with a piece of parchment paper, pressing it down gently onto the onions to keep them submerged.
⏱️ 10 min
- 6
Bake the stuffed onions: Place the covered pan into the preheated oven. Bake for 50-60 minutes, or until the onions are very tender, the rice filling is cooked through, and the tops of the stuffed onions are slightly caramelized and browned. If desired, remove the parchment paper for the last 10-15 minutes of cooking to allow for more browning.
⏱️ 60 min•🌡️ 375
- 7
Serve: Carefully remove the cooked stuffed onions from the oven. Garnish with fresh chopped parsley before serving. Serve directly from the pan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soğan Dolması (Stuffed Onions)
For the Stuffed Onions
- 10 onions
- 2 cups rice
- 3 tablespoons grated tomato
- 1/4 cup pomegranate molasses
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon sumac
- 1 teaspoon dried mint
- 1 teaspoon cumin
- 1 tablespoon salt
- 1/4 cup olive oil, plus more as needed
- 1/2 bunch parsley, chopped, plus more for garnish
For the Cooking Liquid
- 2 cups water
- 1 tablespoon pepper paste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the onions: Peel the 10 onions. Make a cross-shaped incision into the top of each peeled onion, cutting about halfway through the onion. Place the incised onions into a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the onions are tender enough to separate into individual layers, about 15-20 minutes. Carefully remove the par-boiled onions from the pot using a slotted spoon and let them cool slightly.
⏱️ 25 min - 3
While the onions are cooling, prepare the filling: In a large bowl, combine the 2 cups of rice, 1/4 cup of olive oil, 1/2 bunch of chopped parsley, 1/4 cup of pomegranate molasses, 1 tablespoon of tomato paste, 3 tablespoons of grated tomato, 4 minced garlic cloves, 1 tablespoon of sumac, 1 teaspoon of dried mint, 1 teaspoon of cumin, and 1 tablespoon of salt. Mix all the ingredients thoroughly by hand until well combined.
⏱️ 15 min - 4
Separate and stuff the onions: Once the onions are cool enough to handle, carefully separate them into individual layers. Each layer will form a cup for the filling. Take each onion layer and fill it with a small amount of the prepared rice mixture. Gently roll or fold the onion layer around the filling to create a compact stuffed onion parcel.
⏱️ 20 min - 5
Arrange and prepare for cooking: Arrange the stuffed onions tightly in a large, round oven-safe pan, placing them in concentric circles. In a separate bowl or jar, mix the 2 cups of water with 1 tablespoon of pepper paste until well combined. Pour this cooking liquid evenly over the stuffed onions in the pan. Cover the pan with a piece of parchment paper, pressing it down gently onto the onions to keep them submerged.
⏱️ 10 min - 6
Bake the stuffed onions: Place the covered pan into the preheated oven. Bake for 50-60 minutes, or until the onions are very tender, the rice filling is cooked through, and the tops of the stuffed onions are slightly caramelized and browned. If desired, remove the parchment paper for the last 10-15 minutes of cooking to allow for more browning.
⏱️ 60 min•🌡️ 375 - 7
Serve: Carefully remove the cooked stuffed onions from the oven. Garnish with fresh chopped parsley before serving. Serve directly from the pan.
⏱️ 5 min