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Author:
jijis.kitchen
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Easy Stuffed Onions Recipe: Delicious Middle Eastern Comfort Food
Learn how to make delicious stuffed onions with a savory meat and rice filling, simmered in a rich tomato and pomegranate sauce. This traditional Middle Eastern dish is perfect for a comforting meal that's bursting with flavor.
#Stuffed Onions
#Middle Eastern Food
#Comfort Food
#Recipe
#Meat and Rice
#Pomegranate Molasses
Cooked Stuffed Onions in Pot
Recipe Information
30m
Prep Time
1h 15m
Cook Time
1h 45m
Total Time
4
Servings
Medium
Middle Eastern
English
Nutrition (per serving)
450
Calories
25g
Protein
40g
Carbs
20g
Fat
Serving Stuffed Onions
Ingredients
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Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Plate of Delicious Stuffed Onions
Instructions
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- Prepare the onions: Carefully peel the large onions. Then, using a small knife or an apple corer, remove the center part of each onion to create a cavity for the filling. You can boil them slightly to soften if needed.5m
Preview5mPreviewPrepare the onions: Carefully peel the large onions. Then, using a small knife or an apple corer, remove the center part of each onion to create a cavity for the filling. You can boil them slightly to soften if needed. - Prepare the filling: In a large bowl, combine the pudding rice, ground meat, finely chopped onion, chopped parsley, chopped tomato, 2 tbsp tomato paste, sumac, paprika powder, black pepper, salt, 5 tbsp pomegranate molasses, and 6 tbsp olive oil. Mix all ingredients thoroughly until well combined.10m
Preview10mPreviewPrepare the filling: In a large bowl, combine the pudding rice, ground meat, finely chopped onion, chopped parsley, chopped tomato, 2 tbsp tomato paste, sumac, paprika powder, black pepper, salt, 5 tbsp pomegranate molasses, and 6 tbsp olive oil. Mix all ingredients thoroughly until well combined. - Stuff the onions: Carefully fill each prepared onion cavity with the meat and rice mixture. Don't pack it too tightly, as the rice needs space to expand during cooking.10m
Preview10mPreviewStuff the onions: Carefully fill each prepared onion cavity with the meat and rice mixture. Don't pack it too tightly, as the rice needs space to expand during cooking. - Arrange and prepare the sauce: Place the stuffed onions snugly in a large pot. In a separate bowl, whisk together the water, 2 tbsp tomato paste, sumac, paprika powder, salt, 3 tbsp pomegranate molasses, and 5 tbsp olive oil for the sauce. Pour the sauce over the stuffed onions in the pot.5m
Preview5mPreviewArrange and prepare the sauce: Place the stuffed onions snugly in a large pot. In a separate bowl, whisk together the water, 2 tbsp tomato paste, sumac, paprika powder, salt, 3 tbsp pomegranate molasses, and 5 tbsp olive oil for the sauce. Pour the sauce over the stuffed onions in the pot. - Cook the stuffed onions: Bring the sauce to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 60-75 minutes, or until the onions are tender and the rice is fully cooked and has absorbed the liquid.1h 15mPreview1h 15mPreviewCook the stuffed onions: Bring the sauce to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 60-75 minutes, or until the onions are tender and the rice is fully cooked and has absorbed the liquid.
- Serve: Carefully transfer the stuffed onions to a serving platter. Garnish with fresh herbs if desired and serve hot.2mPreview2mPreviewServe: Carefully transfer the stuffed onions to a serving platter. Garnish with fresh herbs if desired and serve hot.
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