This recipe is all about love, a type of recipe that brings joy to the plate. The Eastern Mediterranean ingredients are on full display in this recipe. The sweet white onion shells stuffed with ground beef or lamb, rice, and warm spices, along with sweet notes of plum, pomegranate molasses, and aromas of saffron, create a true culinary celebration.
Ingredients
- 2 Large white onions
- 1/2 lb ground beef
- 1/2 cup long-grain rice, rinsed and drained
- 2 tbsp tomato paste
- 2 cloves of garlic, mashed
- 2 tsp cinnamon
- 1 tsp ground allspice
- 1 tsp cumin
- 1 small bunch fresh parsley
- 1/4 cup pine nuts
- 1/2 cup dried plums (one for each onion)
- 3 tbsp olive oil
- 3 tbsp butter
- Pomegranate molasses for drizzling
Sauce:
- A pinch of saffron
- 4 tbsp hot water
Instructions:
- Preheat oven to 400°F.
- Bring a pan of water to a boil. Make a cut down one side of each onion, cutting in the center from top to bottom. This allows the onion layers to divide while cooking. Cook the onions until they are soft and the layers begin to separate. Drain and place them in ice water, then carefully detach each layer.
- In a frying pan, toast the pine nuts and remove them onto a plate.
- Chop the small inner shells of the onions. In a frying pan, add the oil, chopped onions, and garlic. Stir for about 3 minutes until the garlic is soft. Add the tomato paste, 1 cup of water, the spices, and about 1 tbsp of salt. Cook for three more minutes.
- Transfer the mixture to a deep bowl, add the meat, rice, and parsley. Mix thoroughly. Take a separated onion shell and place a spoonful of the meat mixture inside each one. Add a tiny bit of butter and one plum, then roll it loosely, leaving room for the rice to expand.
- Pack the stuffed onions close together in a heavy baking pan, drizzle with olive oil and saffron water.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes. Serve hot.
