Stuffed Onions (Sogan Dolma)

Ingredients:

2 Servings

  • 2 Medium Yellow Onions

  • 1tbsp Salt

  • 1/4c Jasmine Rice

  • 1/3lb Ground Beef

  • 1 Small White Onion (diced)

  • 1/8c Italian Parsley (chopped)

  • 1/8c Mint Leaves (chopped)

  • 1tsp Dill Weed

  • 1 Clove Garlic (minced)

  • 1tsp Paprika

  • 1tsp Garlic Powder

  • 1tsp Salt

  • 1/2tbsp Pomegranate Molasses

  • 1tbsp Tomato Paste

  • 1tbsp Olive Oil

Sauce

  • 1tbsp Tomato Paste

  • 1tbsp Lemon Juice

  • 1tbsp Unsalted Butter

  • 1c Water

Instructions:

Preparation:

  1. Slice ends off of 2 Medium Yellow Onions and then peel. Slice the onions halfway through the layers (see photographs)

  2. Bring Pot of water to a boil with 1/2tsp Salt

  3. Chop 1 Small White Onion, 1/8c Italian Parsley, and 1/8c Mint Leaves

  4. Mince 1 Clove Garlic

  5. Gather Seasonings, 1tsp Paprika, 1tsp Black Pepper, 1tsp Garlic Powder, 1/2tsp Salt

  6. Rinse 1/4c Jasmine Rice to remove starch. Then place in bowl submerged in warm water, and cover.

Cook:

  1. Add 2 Medium Yellow Onions into the pot of Boiling Water. Boil for 15 to 20 minutes or until you can easily seaparate the onion layers.

  2. While the onions are boiling, begin to prepare the filling. In a large bowl add 1 Small Chopped White Onion, 1/8c Chopped Italian Parsley, 1/8c Chopped Mint Leaves, 1 Clove minced Garlic, 1tsp Paprika, 1tsp Black Pepper, 1tsp Garlic Powder, 1/2tsp Salt, 1/2tbsp Pomegranate Molasses, 1tbsp Tomato Paste, and 1tbsp Olive Oil. Mix together.

  3. Once Onions are soft and easily seperable, strain and place on a plate with papertowel.

  4. Strain 1/4 Soaked Jasmine Rice and add to the large bowl of fillings. Mix together.

  5. While Onions cool, prepare tomato sauce. In a small saucepan, Whisk 1tbsp Tomato Paste, 1tbsp Lemon Juice, 1tbsp Unsalted Butter, and 1c Water together and bring to a boil over medium heat.

  6. While the Sauce heats up, Assemble the Onions. Separate onion layers and remove any visable membrane. Place 1 large teaspoon of Onion Filling into the center of each layer, then roll to make a tight bundle. Place the filled onions into a large pan or pot seam-side down working towards the center of the pan. Continue until you run out of fillings. If sauce begins to boil while you are still filling onions, reduce heat to a simmer.

  7. Once all onions are filled and placed in the pan or pot, pour sauce over the stuffed onions.

  8. Heat pan of onions over medium heat and cover. Simmer for 1 hour or until all the juices are absorbed.

  9. Set aside for 15 minutes before serving, the center of the onions will be very hot.