Stuffed Onions (Onion Dolma)
Ingredients
Main Ingredients:
- 4-5 medium-sized yellow onions
- 1 medium yellow onion - finely diced
- 2 cloves garlic - minced
- 1 lb ground beef
- 2 small tomatoes - finely diced
- 1/2 cup jasmine rice - washed and soak in water
- 1/2 cup parsley - chopped
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Sauce Ingredients:
- 3 cups warm water
- 2 tbsp tomato paste
- 2 ½ tbsp pomegranate molasses
- 2 tsp beef bouillon paste
- Juice of 1/2 lemon
- 2 tsp honey
- 1 tsp cumin
- 1/4 tsp salt
Instructions
Prepare the onions
- Fill a large pot with water and bring it to a boil.
- Cut off both ends of the 4–5 onions, peel off the outer skin, and make a vertical cut halfway through each onion.
- Add the onions to the boiling water, ensuring they’re fully submerged. Boil for 15–20 minutes, until softened. Transfer the onions to a bowl of cold water to cool. Gently separate the onion layers without tearing them, and remove any thin membranes attached.
Prepare the filling
- In a large bowl, combine ground beef, diced onions, minced garlic, diced tomatoes, rice, parsley (reserve 1 tbsp for garnish), paprika, dried oregano, red pepper flakes, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well combined.
Assemble the Dolma
- Spoon about 1½ tablespoon of filling onto one of each onion layer (use a little less for smaller layers), then roll it up tightly.
- Arrange the stuffed onion roll seam-side down in a large sauté pan, packing them snugly in a single layer.
Prepare the sauce
- In a bowl, whisk together all the sauce ingredients and until smooth.
- Pour the sauce all over the stuffed onions.
Cook the stuffed onions
- Bring the sauce to a boil, then reduce heat to low, cover, and simmer for about 40 minutes. Remove the lid and cook on medium for 5-10 minutes, until the sauce thickens.
Serve
- Garnish with the reserved parsley and serve warm. Enjoy!
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