Ingredients

5 large yellow onions

Water for boiling

1 pound 85% lean ground beef

1 cup short-grain rice, rinsed and drained

2 Roma tomatoes, finely chopped

½ cup chopped fresh parsley

2 teaspoons 7 Spice

2 teaspoons ground coriander

1½ teaspoons salt

1 teaspoon black pepper

2 cups water

¼ cup olive oil

3 tablespoons tomato paste

2 tablespoons pomegranate molasses

1 teaspoon salt

Instructions

Step 1: Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core. Place the onions into the boiling water and cook for 8–10 minutes until they are slightly tender. Drain and cool, then gently separate into individual onion layers, reserving the core 2-3 layers for another use.

Step 2: In a large bowl, combine the ground beef, rinsed rice, finely chopped tomatoes, fresh parsley, 7 Spice, coriander, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overwork the mixture.

Step 3: Take one onion layer at a time, place about 1–2 tablespoons of the filling inside each, and roll gently. Do not roll too tightly to allow room for the rice to expand during cooking. Repeat until all layers and filling are used, aiming for 6-7 layers per onion.

Step 4: Preheat your oven to 400°F (200°C). Arrange the stuffed onion rolls seam-side down in a wide oven-safe skillet or baking dish with a lid, packing them snugly in a single layer or slightly overlapping.

Step 5: In a bowl, whisk together 2 cups water, olive oil, tomato paste, pomegranate molasses, and salt. Pour the sauce evenly over the stuffed onions in the skillet.

Step 6: Cover the skillet with its lid or foil and bake in the preheated oven for 60 minutes. Remove the cover and bake for an additional 15 minutes to allow the top to brown slightly. Optionally, broil for 2-3 minutes to get a nicely caramelized finish.

Step 7: Allow the stuffed onions to rest for 10 minutes before serving. Spoon extra sauce over the top and enjoy this flavorful, comforting dish.

Tips & Variations

Use short-grain rice to ensure the filling stays tender and doesn’t dry out.

You can substitute ground lamb for beef for a richer flavor.

Adjust the spices to your taste—add a pinch of cinnamon or allspice for a warm twist.

If pomegranate molasses is unavailable, a splash of lemon juice and a bit of honey can be used as a substitute in the sauce.

FAQs

Can I use other types of onions for this recipe?

Yellow onions work best because of their size and sweetness when cooked, but you can try white onions if large enough. Avoid small onions as they are harder to separate into layers.

Do I need to parboil the onions before stuffing?

Yes, boiling the onions until slightly tender makes them pliable enough to separate into layers and roll without breaking, which is key to the texture of this dish.