Middle Eastern Stuffed Onions
Middle Eastern Stuffed Onions
Ingredients
For the Onions
- 6 large brown onions, peeled, with a single deep slit from top almost to bottom
For the Filling
- 1 cup uncooked white rice, rinsed well
- 1 pound lean ground beef
- 2 tomatoes, medium, finely diced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
For the Sauce
- 1/2 cup pomegranate molasses
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups water
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Place the peeled and slit onions in a large pot. Cover them with water and bring to a boil over high heat. Reduce heat to medium and simmer until the onions are slightly tender but still hold their shape, about 15-20 minutes.
⏱️ 20 min
- 3
Carefully drain the onions and let them cool slightly. Once cool enough to handle, gently separate the individual layers of each onion, creating pockets for the filling. Set aside.
⏱️ 10 min
- 4
In a large bowl, combine the rinsed white rice, ground beef, diced tomatoes, chopped fresh dill, mint, and parsley, minced garlic, pine nuts, 1/4 cup olive oil, tomato paste, allspice, ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand (wearing a glove is recommended) until all ingredients are well combined.
⏱️ 15 min
- 5
Take each separated onion layer and place a spoonful of the rice and meat filling near one end. Carefully roll or fold the onion layer to enclose the filling, creating a neat parcel. Repeat with all onion layers and filling.
⏱️ 20 min
- 6
Arrange the stuffed onion parcels snugly in a large oven-safe pan or Dutch oven, typically in a circular pattern or in rows.
⏱️ 5 min
- 7
In a measuring cup or small bowl, whisk together the pomegranate molasses, lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups water until well combined.
⏱️ 5 min
- 8
Pour the prepared sauce evenly over the arranged stuffed onions in the pan. The liquid should mostly cover the onions.
⏱️ 2 min
- 9
Cover the stuffed onions with a piece of parchment paper cut to fit inside the pan and rest directly on top of the onions. Then, place a lid securely over the pan.
⏱️ 3 min
- 10
Bake in the preheated oven for 1 hour and 45 minutes, or until the onions are very tender and the filling is cooked through and flavorful. The sauce should have reduced and thickened slightly.
⏱️ 105 min•🌡️ 375
- 11
Remove from oven and let rest for a few minutes before serving. Serve hot, drizzled with extra sauce from the pan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Middle Eastern Stuffed Onions
Ingredients
For the Onions
- 6 large brown onions, peeled, with a single deep slit from top almost to bottom
For the Filling
- 1 cup uncooked white rice, rinsed well
- 1 pound lean ground beef
- 2 tomatoes, medium, finely diced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
For the Sauce
- 1/2 cup pomegranate molasses
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups water
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Place the peeled and slit onions in a large pot. Cover them with water and bring to a boil over high heat. Reduce heat to medium and simmer until the onions are slightly tender but still hold their shape, about 15-20 minutes.
⏱️ 20 min - 3
Carefully drain the onions and let them cool slightly. Once cool enough to handle, gently separate the individual layers of each onion, creating pockets for the filling. Set aside.
⏱️ 10 min - 4
In a large bowl, combine the rinsed white rice, ground beef, diced tomatoes, chopped fresh dill, mint, and parsley, minced garlic, pine nuts, 1/4 cup olive oil, tomato paste, allspice, ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly by hand (wearing a glove is recommended) until all ingredients are well combined.
⏱️ 15 min - 5
Take each separated onion layer and place a spoonful of the rice and meat filling near one end. Carefully roll or fold the onion layer to enclose the filling, creating a neat parcel. Repeat with all onion layers and filling.
⏱️ 20 min - 6
Arrange the stuffed onion parcels snugly in a large oven-safe pan or Dutch oven, typically in a circular pattern or in rows.
⏱️ 5 min - 7
In a measuring cup or small bowl, whisk together the pomegranate molasses, lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups water until well combined.
⏱️ 5 min - 8
Pour the prepared sauce evenly over the arranged stuffed onions in the pan. The liquid should mostly cover the onions.
⏱️ 2 min - 9
Cover the stuffed onions with a piece of parchment paper cut to fit inside the pan and rest directly on top of the onions. Then, place a lid securely over the pan.
⏱️ 3 min - 10
Bake in the preheated oven for 1 hour and 45 minutes, or until the onions are very tender and the filling is cooked through and flavorful. The sauce should have reduced and thickened slightly.
⏱️ 105 min•🌡️ 375 - 11
Remove from oven and let rest for a few minutes before serving. Serve hot, drizzled with extra sauce from the pan.
⏱️ 5 min