Stuffed Onions

Name: Stuffed Onions
Total time: 105 min
Yield: 8 servings
Ingredients: 5 ea large yellow onions; 450 g ground beef; 200 g short-grain rice; 2 ea Roma tomatoes; 15 g fresh parsley; 2 tsp Lebanese seven spice; 5 g ground coriander; 15 g salt; 1 tsp black pepper; 60 ml olive oil; 50 g tomato paste; 30 ml pomegranate molasses

Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net

Lebanese-style onion layers rolled around spiced beef and rice, baked in a tangy tomato and pomegranate molasses sauce.

Serves 8 105 min

Dairy freeBeefRiceBakeMiddle eastern

Ingredients

large yellow onions5 ea
ground beef — 85% lean450 g
short-grain rice — rinsed and drained200 g
Roma tomatoes — finely chopped2 ea
fresh parsley — chopped15 g
Lebanese seven spice2 tsp
ground coriander — 2 tsp5 g
salt — 2 ½ tsp; divided15 g
black pepper1 tsp
olive oil60 ml
tomato paste50 g
pomegranate molasses30 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 400 g Tinned brown lentils instead of ground beef
Mix the drained lentils into the raw rice filling in place of the beef; they need no browning and the baking time stays the same.
Vegan
- 400 g Tinned brown lentils instead of ground beef
Mix the drained lentils into the raw rice filling in place of the beef; they need no browning and the baking time stays the same.

Swaps are suggestions — check labels if you are cooking for an allergy.

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large yellow onions · 5 items
ground beef · 450 g
short-grain rice · 200 g
Roma tomatoes · 2 items
fresh parsley · 15 g
Lebanese seven spice · 2 tsp
ground coriander · 5 g
salt · 15 g
black pepper · 1 tsp
olive oil · 60 ml
tomato paste · 50 g
pomegranate molasses · 30 ml

Method

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 of each onion. Boil the onions for 8–10 minutes until slightly tender. Drain, cool, then gently separate into individual layers. You can save the core 2–3 layers for another use.
In a large bowl, combine the ground beef, rice, tomatoes, parsley, seven spice, coriander, 1½ tsp of the salt and the black pepper. Mix until just combined.
Take one onion layer, place about 1–2 tablespoons of filling inside and roll gently (not too tight, as the rice needs room to expand). Repeat with the remaining onion layers and filling. You should get 6–7 layers per onion.
Preheat the oven to 400°F (200°C). Arrange the stuffed onions seam-side down in a wide oven-safe skillet with a lid, packed snugly in a single layer or slightly overlapping.
In a bowl, whisk together 480 ml (2 cups) water, the olive oil, tomato paste, pomegranate molasses and the remaining 1 tsp salt. Pour evenly over the onions.
Bake covered for 60 minutes. Uncover and bake for 15 minutes more. Broil for 2–3 minutes if desired.
Let rest for 10 minutes before serving. Spoon extra sauce over the top and serve.