Middle Eastern Stuffed Onions (Iraqi Dolma Style)

Ingredients

• 3 large yellow onions (peeled and sliced halfway to the center)
• 1 cup short grain rice (uncooked, rinsed)
• 1 cup mixed herbs (finely chopped parsley and dill)
• 3 tbsp pomegranate molasses (divided between filling and broth)
• 2 tbsp tomato paste (for the broth)
• 1.5 cup vegetable broth (or water)
• 2 tbsp olive oil (for the filling)
• 1 tsp Middle Eastern spices (such as baharat or a mix of cumin and allspice)

Steps

1. 1

   Peel the onions and make a single vertical slice from the top to the root, cutting only halfway through to the center of the onion.

2. 2

   Place the onions in a microwave-safe dish and steam in the microwave for 3-5 minutes until they are softened and the layers are easy to separate.

3. 3

   Prepare the filling by combining the rinsed rice, chopped herbs, spices, olive oil, and a portion of the pomegranate molasses in a bowl. Mix well.

4. 4

   Gently peel the layers of the steamed onions apart. Each layer will serve as a wrapper for the filling.

5. 5

   Place a small amount of the rice filling onto one end of an onion layer. Roll it up tightly, ensuring not to overfill as the rice will expand during cooking.

6. 6

   Arrange the stuffed onions seam-side down in an oven-safe baking pan or pot with a tight-fitting lid.

7. 7

   Whisk together the tomato paste, vegetable broth, and the remaining pomegranate molasses. Pour this mixture over the onions until they are partially submerged.

8. 8

   Cover the pan tightly with a lid or foil. Bake in a preheated oven (typically 350°F / 175°C) for approximately 45-60 minutes, or until the onions are tender and the rice is fully cooked.

Notes

Pomegranate molasses is the key ingredient for the signature tangy flavor. If the onions are very large, you may need more filling. Ensure the lid is tight to steam the rice properly.

Nutrition per serving

• main
• vegetarian
• Middle Eastern
• stuffed vegetables
• dolma
• baked
• dinner