Name: Stuffed Onions with Rice and Lamb in Pomegranate Juice
Prep time: 45 min
Cook time: 3 h
Yield: 8 Servings
Ingredients: Onion: 4-5 large; Onion: 2 medium; Garlic Clove: 3-4 cloves; Basmati Rice: 1.5 cups; Parsley: 1 cup, chopped; Ground Beef: 12 oz; Lamb Fat: 4 oz; Coriander: ground, seeds, 1 teaspoon; Cardamom: ground; Extra Virgin Olive Oil: 3 tablespoons; Water: 3 cups; Pomegranate Molasses: half a cup; Sugar: 2 tablespoons; Kosher Salt: 1 teaspoon; Ground Black Pepper: to taste; Canola Oil: 4 tablespoons

Ingredients

4-5 large Onion
Filling
2 medium Onion
3-4 cloves Garlic Clove
1.5 cups Basmati Rice
1 cup, chopped Parsley
12 oz Ground Beef
4 oz Lamb Fat
ground, seeds, 1 teaspoon Coriander
ground Cardamom
3 tablespoons Extra Virgin Olive Oil
Sauce
3 cups Water
1.5 per cup of rice
half a cup Pomegranate Molasses
2 tablespoons Sugar
1 teaspoon Kosher Salt
to taste Ground Black Pepper
4 tablespoons Canola Oil
or any other "neutral" oil

Directions

I’ve made this dish out of a sweet memory recreating a meal I have ate 15 years ago. It’s of Syrian origins, made by a friend’s mom which makes, to my opinion the best stuffed onions, they even make their own fresh pomegranate molasses at home (I bought mine).
This is not one of the easiest recipes but it worth the effort.

A funny thing.
I’ve posted this recipe on reddit. Take a look at what happened

[homemade] Onions stuffed with rice and lamb in pomegranate juice from r/food

If something it’s clear, feel free to leave a comment.
Enjoy

Steps

1 Done	Prepare the Onions for Filling Clean the big onions and cut a notch to the heart of the onions (like a radiuse). Place the cut onion in the microwave for about 4-6 minutes (you can also boil or steam it). This step will enable to separate the onion layers. Let cool (important). Separate the layers without breaking them more.
2 Done	Prepare the Filling Chop 2 medium onions very thin. You can also use the inner part or broken layers of the onions from the step before. Heat a frying pan, if you have one with a lid - better. Slice the lamb fat, saute it for 5 minutes with no oil. Take it out and slice it very thinly. Add some canola oil or any other plain oil (3-4 tablespoons) and pour in the chopped onion and chopped lamb fat. Saute for 10 minutes then add the garlic and saute for 3 more minutes. When the onions are nice and golden (about 15 minutes), place a side and let cool. Add the remaining filling ingredients and mix. * If you only have lamb meat as opposed to lamb fat use 200 grams of beef and 200 grams of ground lamb meat. * You can saute with the lid on. That will help get the onions caramelized but not burnt.
3 Done	Filling the Onions I used a flat pan/pot with a glass lid as in the picture. In that pan, mix all the sauce ingredients. Place on the stove and stir while heating until the sugar dissolves. Let cool. Fill each onion layer with a medium sized "kebab", according to the layer size. Leave room for the rice to grow, it will quadruple in size. It is very important not to over stuff the onions. Roll each filled onion layer within itself and place in the pan (which contains the sauce). Just about a third of the onions should be covered by the sauce.
4 Done	Baking Cover with the lid and insert into a preheated (220°C/430°F) oven for one and a half hours. Place on one of the lower oven racks but not on the lowest one. After 1.5 hours, make sure that the rice is not too dry, if so, add another third of a glass of water. Reduce heat to 160°C/320°F and cook for another 1.5 hours. Enjoy! *If you don't have a lid you can use tin foil.