Stuffed Onions (Iraqi Dolma)
Stuffed Onions (Iraqi Dolma)
Ingredients
⇵
Instructions
Cut a small slit in each onion without cutting through the center, then boil the onions in water until they soften.
Remove the onions from the water, separate the layers carefully, and set them aside.
Prepare the broth by adding the stock cube, tomato sauce, olive oil, pomegranate molasses, salt, and pepper to the onion boiling water. Mix well and set aside.
For the stuffing, mix the rice, finely chopped parsley, mint, small diced tomatoes & onions, salt, black pepper, seven spices, olive oil, pomegranate molasses, and a spoonful of tomato sauce. Combine well.
Take each onion layer and fill it with the stuffing, rolling it into a neat bundle. Arrange the stuffed onions in a baking dish.
Pour the prepared broth over the stuffed onions, covering them completely. Cover with parchment paper and foil, then bake in the oven at 180°C for about an hour.
Once cooked, remove the foil, drizzle with olive oil and pomegranate molasses, and broil for a few minutes until lightly browned.
Let rest for 10 minutes before serving.
Related Recipes
