Directions
- 1Peel the onions and create a slit in the center. Boil in a pot with water and a pinch of salt for approximately 20 minutes until soft.
- 2Remove onions and place them in a bowl of cold water. Reserve the cooking water for the sauce.
- 3For the filling, sauté onions in a pan until golden brown.
- 4Add grated carrots and minced garlic, stir for 3 minutes.
- 5Add ground beef and cook until color changes.
- 6Stir in pomegranate concentrate, tomato paste, chopped mint, rinsed jasmine rice, salt, lemon juice, and pine nuts.
- 7Reduce liquid, turn off heat.
- 8Drain onions and separate into layers.
- 9Fill each onion layer with the meat mixture and roll it.
- 10Arrange the filled onions in a baking dish, close together.
- 11Prepare the sauce: In a saucepan, mix pomegranate concentrate, date syrup, salt, and tomato paste.
- 12Add reserved onion cooking water, bring to a boil. Pour over the onions in the baking dish.
- 13Cover with parchment paper and aluminum foil.
- 14Bake in a preheated oven at 180°C (turbobake) for 2 hours. Remove from oven, remove foil and paper, add more liquid if needed and bake for an additional 20 minutes.
Ingredients
- 7 onions
- 2 onions
- 2 carrots
- 3 cloves garlic
- 500 grams ground beef
- 1 cup jasmine rice
- 0.25 cup pomegranate concentrate
- 1 bunch fresh mint
- 0.5 lemon juice
- 2 tablespoons tomato paste
- 40 grams pine nuts
- 1 salt
- 2.5 cups water
- 2 tablespoons tomato paste
- 0.25 cup pomegranate concentrate
- 2 tablespoons date syrup
- 2 teaspoons salt
Equipment
knifepotfrying panbaking dishparchment paperaluminum foil
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