Stuffed Onions with Rice and Lamb in Pomegranate Juice

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: 350 grams; Lamb Fat: 100 grams; Coriander: ground, seeds, 1 teaspoon; Cardamom: ground; Extra Virgin Olive Oil: 3 tablespoons; Water: 3 cups; Pomegranate Molasses: 0.5 a cup; Sugar: 2 tablespoons; Kosher Salt: 1 teaspoon; Ground Black Pepper: to taste; Canola Oil: 4 tablespoons

Start Reading Mode

min

0 0

Share
601 Views
Like 1
3 Hour & 45 Minutes
Serves 8
Hard
220°C/430°F

Ingredients

Adjust Servings:

	4-5 large Onion to be boiled
	Filling
	2 medium Onion
	3-4 cloves Garlic Clove
	1.5 cups Basmati Rice
	1 cup, chopped Parsley
	350 grams Ground Beef
	100 grams 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
	0.5 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

Ingredients

4-5 large Onion
to be boiled
Filling
2 medium Onion
3-4 cloves Garlic Clove
1.5 cups Basmati Rice
1 cup, chopped Parsley
350 grams Ground Beef
100 grams 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
0.5 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 recreated this dish from a sweet memory of a meal I first ate 15 years ago. It’s of Syrian origins, made by a friend’s mom who makes, in my opinion, the best stuffed onions. She even makes her own fresh pomegranate molasses at home (I bought mine).
This is not one of the easiest recipes, but it’s worth the effort and is much easier the second time around. It’s not as complicated as it looks.

A funny thing.
I’ve posted this recipe on Reddit. Take a look at what happened.
I guess that people have a crazy imagination and they are not used to basmati rice.

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

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

Steps

1 Done	PREPARE THE ONIONS/WRAP FOR THE FILLING Remove the outer layer of the onions and cut a notch from the top to bottom of the onion to its heart/core. Place the onions in the microwave for about 4-6 minutes (you can also boil for 15 minutes or steam it). This step will enable you to separate the layers of the onion. Let cool (important). Gently separate the layers (as you might when making cabbage rolls), without further breaking them.
2 Done	PREPARE THE FILLING Finely dice 2 medium onions. You can also use the inner part/heart or broken layers of the onions from the step before. Heat a frying pan over medium heat if you have one with a lid - better. Slice the lamb fat, saute it for 5 minutes without oil. Remove, cool, and slice it very thinly. Add some canola oil or any other plain oil (3-4 tablespoons) followed by the chopped onion, along with the lamb fat. Saute for 10 minutes, add the garlic, and saute for 3 more minutes. When the onions are nice and golden (about 15 minutes), place aside and let cool. Add the remaining filling ingredients to the cooled pan 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 caramelize the onions, but not burn them.
3 Done	MAKE THE SAUCE AND FILL THE ONIONS I used a flat pan/pot with a glass lid as seen in the picture to mix all the sauce ingredients. Place on the stove and stir while heating over low heat until the sugar dissolves. Let cool. Fill each onion layer with about 1-2 tablespoons of the meat/kebab mixture, according to the onion layer size. *Leave room for the rice to absorb the liquid, it will quadruple in size. It is very important not to overstuff the onions. Roll each filled onion layer within itself and place it in the pan which contains the sauce. The level of the sauce in the pan should cover about a third of the way up the onions.
4 Done	Baking Cover with the lid and insert into a preheated (220°C/430°F) oven for 1.5 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.