Onion Dolma
Serves 1
Directions
- 1Cut off the root and stem ends of the onions, then peel them.
- 2Make a slit down the side of each onion, being careful not to cut all the way through.
- 3Place the prepared onions into a pot of boiling water.
- 4Boil the onions until they are tender enough to separate into individual layers.
- 5Dice the tomatoes, onion, and chop the cilantro and parsley.
- 6Remove the softened onions from the boiling water using tongs.
- 7In a large mixing bowl, combine the diced tomatoes, diced onion, chopped cilantro, chopped parsley, minced garlic, rice, ground beef, olive oil, pomegranate molasses, tomato paste, red pepper flakes, paprika, cumin, cayenne, ground cloves, salt, and pepper.
- 8Mix the filling ingredients thoroughly with your hands until well combined.
- 9Carefully separate the layers of the boiled onions.
- 10Take an onion layer, place a small amount of the filling mixture inside, and roll it up tightly.
- 11Arrange the stuffed onions neatly in a large pan.
- 12Prepare the sauce by mixing water, olive oil, tomato paste, bouillon, salt, and pepper. Optionally add red pepper flakes and pomegranate molasses.
- 13Pour the prepared sauce over the stuffed onions in the pan.
- 14Cover the pan with a lid and cook the stuffed onions until tender and cooked through.
Ingredients
- 5 null medium onions
- 0.5 lb ground beef
- 1.5 cups rice
- 2 null diced tomatoes
- 0.5 null diced onion
- 0.25 cup chopped cilantro
- 0.25 cup chopped parsley
- 2 cloves garlic, minced
- 2 tbsp Filling olive oil
- 1 tbsp Filling pomegranate molasses
- 2 tbsp Filling tomato paste
- 0.5 tsp Filling red pepper flakes
- 0.5 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne
- 0.25 tsp ground cloves
- Salt
- Pepper
- 1.5 cups Sauce water
- 2 tbsp Sauce olive oil
- 2 tbsp Sauce tomato paste
- 1 tsp bouillon
- Red pepper flakes
- pomegranate molasses
Equipment
Cutting boardKnifePotTongsMixing bowlSpoonMeasuring spoonsMeasuring cupsPan with lid
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