Iraqi dolma Stuffed Onions with Pomegranate Molasses

1h 10m
Serves 1
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Directions

  1. 1Trim the ends of the onions.
  2. 2Make a shallow slit lengthwise in the onions.
  3. 3Boil the onions for 8 to 10 minutes until softened.
  4. 4In a bowl, mix ground meat, rice, tomato, onions, parsley, tomato paste, pomegranate molasses, salt, and pepper.
  5. 5Separate the onion layers one by one.
  6. 6Place some filling inside each onion layer.
  7. 7Roll gently to seal the onions.
  8. 8Arrange soft onions in a single layer in a wide pan.
  9. 9Drizzle a tomato paste mixture all over the onions.
  10. 10Cover the pan.
  11. 11Simmer gently on the stove over low heat for 1 to 1 and a half hours.

Ingredients

  • onions
  • ground meat
  • rice
  • tomato
  • onions
  • parsley
  • tomato paste
  • pomegranate molasses
  • salt
  • pepper
  • tomato paste mixture

Equipment

wide pan

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