Stuffed Onions
8-10 medium-sized onions or silver onions
Are
Ingredients for the Filling
1 cup of rice
- 150 gr. ground beef
2 tablespoons of pomegranate molasses
- ¼ cup olive oil
1 handful of parsley
Salt
2 cups of hot water
Salt
Peel the onions. Hold the onion vertically and make a cut down the middle, all the way to the core. Then, blanch them in a pot of hot water for about 15 minutes until softened. Once the onions are soft, drain the water and separate the leaves.
For the filling: In a mixing bowl, combine the rinsed rice, ground meat, finely chopped onion, crushed garlic, tomato paste, pomegranate molasses, olive oil, finely chopped parsley, salt, pepper, dried mint, and red pepper flakes.
To assemble: Remove the membranes from the blanched onion leaves and place some of the filling at the end of each leaf. Then roll them up. Arrange the stuffed onions in a round glass baking dish. Fill the remaining spaces with cherry tomatoes.
To cook: In a mixing bowl, combine tomato paste, pomegranate molasses, olive oil, salt, and hot water. Then pour it over the dish. Place in a preheated oven at 200 degrees Celsius (350 degrees Fahrenheit). If your water is hot, cook for 30-35 minutes. If your water is room temperature, cook for at least 45 minutes, or until the tops are browned and the water has evaporated.
