Description
Delicious Middle Eastern-inspired Stuffed Onions featuring tender onion layers filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato and pomegranate molasses sauce. This hearty dish combines flavors and textures for a comforting and impressive meal perfect for family dinners or special occasions.
Ingredients
Onions
- 5 large yellow onions
- Water (for boiling)
Filling
- 1 pound 85% lean ground beef
- 1 cup short-grain rice (rinsed and drained)
- 2 Roma tomatoes (finely chopped)
- ½ cup chopped fresh parsley
- 2 teaspoons 7 Spice
- 2 teaspoons coriander
- 1½ teaspoons salt
- 1 teaspoon black pepper
Sauce
- 2 cups water
- ¼ cup olive oil
- 3 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt
Instructions
- Boil and prepare onions: Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core. Place the onions into the boiling water and cook for 8–10 minutes until slightly tender. Drain, let cool, then gently separate into individual onion layers. Reserve 2-3 core layers for other uses.
- Make the filling: In a large bowl, combine the ground beef, rinsed rice, finely chopped tomatoes, chopped parsley, 7 Spice, coriander, salt, and black pepper. Mix gently until evenly combined, being careful not to overwork the mixture.
- Stuff and roll onion layers: Take one onion layer at a time and place about 1–2 tablespoons of the filling onto it. Roll gently to form a loose bundle, not too tight to allow rice expansion during cooking. Repeat this process with all remaining onion layers and filling. Each onion should yield about 6-7 stuffed layers.
- Arrange in skillet: Preheat your oven to 400°F (200°C). Place the stuffed onion rolls seam-side down in a wide, oven-safe skillet with a lid, arranging them snugly in a single layer or slightly overlapping.
- Prepare and pour sauce: In a bowl, whisk together water, olive oil, tomato paste, pomegranate molasses, and salt. Pour this sauce evenly over the arranged stuffed onions in the skillet.
- Bake covered and uncovered: Cover the skillet and bake in the preheated oven for 60 minutes. Remove the lid and continue baking uncovered for an additional 15 minutes to thicken the sauce and finish cooking.
- Optional broiling: If desired, broil the stuffed onions for 2-3 minutes to achieve a slight caramelization on top. Watch carefully to avoid burning.
- Rest and serve: Let the dish rest for 10 minutes out of the oven to set. Serve warm, spooning extra sauce over the top for extra flavor.
Notes
- Short-grain rice is preferred for its texture and ability to absorb flavors.
- The 7 Spice blend typically includes warm spices like cinnamon, allspice, and cloves for a Middle Eastern flavor.
- Make sure to roll the onions loosely to give space for rice expansion during cooking.
- Leftover cores from the onions can be used in stocks or soups for added flavor.
- Pomegranate molasses adds a tangy sweetness that balances the richness of the beef and tomato paste.
- Broiling is optional but adds a nice caramelized finish to the dish.
