Iranian Onion Dolma / Dolme Piaz
Directions
- 1Peel the onions and make an incision into the center of each onion.
- 2Bring a pot of water to a boil and add the onions. Turn to low heat and cook for 15-20 minutes. Drain and allow to cool.
- 3Preheat the oven to 180°C/350°F.
- 4Mix the filling ingredients together: 1 cup rice, 1 cup split peas, 100g parsley, 100g fresh mint, 2 garlic cloves, 2 tbsp tomato paste, 1 tbsp dried mint, 1 tsp cumin, 1 tsp coriander, 1 tsp cinnamon, and 1 tsp salt.
- 5Carefully separate each layer of onion.
- 6Add one tablespoon of filling into an onion peel and tightly roll it.
- 7Place the rolled onions in an oven-safe pan or oven tray, and place the whole garlic bulb in the middle.
- 8Whisk together the sauce ingredients: 1 tbsp tomato paste, 0.5 cup apple cider vinegar, 3 cups boiling water, 1 tsp cinnamon, 1 tsp turmeric, 0.25 tsp of ground saffron, and 4 tbsp sugar.
- 9Pour the sauce over the stuffed onions.
- 10Bake in the oven for 45 minutes with a lid or covered in foil. Then remove the lid/foil and bake for another 30 minutes until golden and crispy.
- 11Serve the dolma on a bed of thick plant-based yogurt.
Ingredients
- 7 null large white onions
- 1 null whole garlic bulb
- 1 cup rice
- 1 cup split peas
- 100 g parsley
- 100 g fresh mint
- 2 null garlic cloves
- 2 tbsp tomato paste
- 1 tbsp dried mint
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp salt
- 1 tbsp tomato paste
- 0.5 cup apple cider vinegar
- 3 cups boiling water
- 1 tsp cinnamon
- 1 tsp turmeric
- 0.25 tsp ground saffron
- 4 tbsp sugar
Equipment
potovenoven-safe panfoilbowlspoonknifechopping boardgraterpestle and mortarwhisk
Tips
- This dish is naturally plant-based, making it a great option for reducing meat consumption, which benefits animals, health, and the planet.