Stuffed Onions (Iraqi Dolma)
Stuffed Onions (Iraqi Dolma)
Ingredients
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Instructions
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Cut a small slit in each onion without cutting through the center, then boil the onions in water until they soften.
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Remove the onions from the water, separate the layers carefully, and set them aside.
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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.
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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.
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Take each onion layer and fill it with the stuffing, rolling it into a neat bundle. Arrange the stuffed onions in a baking dish.
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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.
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Once cooked, remove the foil, drizzle with olive oil and pomegranate molasses, and broil for a few minutes until lightly browned.
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Let rest for 10 minutes before serving.
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