Ingredients
Onions
- 4 large onions (~2 ½ lbs)
- Salt (for boiling water and seasoning)
Filling
- ½ lb ground beef (85-15)
- ½ cup white rice (rinsed under hot tap water)
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (use tomato paste if unavailable)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- ½ teaspoon dried mint (optional)
- ¼ teaspoon red pepper flakes (Urfa or Aleppo pepper, optional)
- 1 cup chopped fresh parsley (plus more for garnish)
- Chopped reserved onion cores from the peeled onions
Sauce
- ¼ cup olive oil
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (use tomato paste if unavailable)
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- ½ teaspoon kosher salt
- 1 ½ cups boiling water (or hot tap water)
Instructions
- Prepare Onions: Cut both ends off each onion and peel them. Slice each onion halfway through to the center without cutting completely through.
- Parboil Onions: Place the onions in a medium saucepan filled with water and bring to a boil over medium heat. Simmer for 15 minutes to soften the leaves and slightly separate them.
- Cool Onions: Using a slotted spoon, carefully remove the onions and transfer them to a plate to cool until easy to handle.
- Separate Onion Layers: Gently remove each softened onion layer, being careful not to tear. Discard the thin membrane between layers as needed. Reserve the thicker onion cores for the filling.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Make the Filling: In a large mixing bowl, combine ground beef, rinsed white rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, ground cumin, allspice, dried mint (if using), red pepper flakes, chopped parsley, and the chopped reserved onion cores. Mix thoroughly to combine well.
- Stuff Onion Layers: Take each onion layer and place about one tablespoon of the meat filling onto it, then roll tightly. Repeat for all 20-22 layers. Arrange the stuffed onion rolls in a spiral pattern in a large skillet or casserole dish.
- Prepare Sauce: In a measuring cup, whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, kosher salt, and boiling water until well combined.
- Add Sauce and Cover: Pour the sauce evenly over the stuffed onions. Cover the skillet or casserole with foil or a large sheet of parchment paper to retain moisture.
- Bake Covered: Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil or parchment and continue baking for an additional 20 minutes, until the onions are golden brown on top.
- Garnish and Serve: Sprinkle chopped fresh parsley over the hot stuffed onions and serve immediately for best flavor and presentation.
Notes
- Rinsing the rice before mixing helps remove excess starch for a better texture.
- Use red pepper paste or tomato paste depending on availability; the flavor slightly varies but both work well.
- The optional dried mint and red pepper flakes add extra aromatic depth and heat but can be omitted to suit preference.
- Be gentle when separating onion layers to keep them intact for stuffing and rolling.
- You can substitute beef with lamb or a plant-based ground meat for variation.
- If pomegranate molasses is not available, a mix of balsamic vinegar and a bit of sugar can mimic the tart-sweet flavor.
- Covering the dish while baking ensures the filling cooks evenly and the onions stay moist.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
