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Stuffed onion
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Stuffed Onion

Stuffed onions, or dolma, are a beloved Middle Eastern dish — tender onions filled with flavorful rice and slow-cooked in a tangy, aromatic sauce. My version is a simple twist on the classic, hearty and full of flavor, perfect for family meals or special occasions.
Course Main Course, Side Dish
Cuisine Middle Eastern
Keyword stuffed onion
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 People

Ingredients

For the onions

  • 8 large onions
  • Hot water for softening the onions
  • Chopped parsley for garnish

For the stuffing

  • 2 cups short-grain rice I use Calrose rice
  • 1 cup chopped parsley about 1 bunch
  • 1 large tomato finely chopped
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • 2 tbsp dried mint
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp 7-spice
  • 1 tsp paprika

For the sauce

  • 2 cups hot water
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 2 tbsp tomato paste
  • 1 tsp salt

Instructions

  • Prepare the onions:
  • Bring a large pot of water to a boil. Peel the onions, then make a cut halfway through each one (just to the center — this helps separate the layers).
  • Add the onions to the boiling water and cook for about 5–10 minutes, or until they begin to soften and the layers start to separate.
  • Prepare the stuffing:
  • While the onions are cooking, rinse and drain the rice.
  • In a large bowl, combine the rice, chopped parsley, tomato, onion, minced garlic, lemon juice, olive oil, pomegranate molasses, tomato paste, dried mint, salt, pepper, paprika, and 7-spice.
  • Mix everything well, then set aside.
  • Separate the onion layers:
  • Once the onions are soft, remove them from the hot water and let them cool slightly. Gently separate the layers — if the center layers are still hard, return them to the hot water for a few more minutes until soft.
  • Stuff the onions:
  • Place about 1–2 teaspoons of the rice filling on each onion layer (depending on size), then roll or fold to close. Arrange the stuffed onions tightly in a deep pot or oven-safe baking dish.
  • Make the sauce:
  • In a bowl, mix together hot water, lemon juice, olive oil, tomato paste, pomegranate molasses, and salt until smooth and combined.
  • Cook the dolma:
  • Stovetop method:
  • Pour the sauce over the stuffed onions. Place a heatproof plate or lid directly on top to keep them in place. Bring to a gentle boil, then reduce heat to low. Cover the pot and cook for 30 minutes. Turn off the heat and let it rest, covered, for another 15–20 minutes to steam.
  • Oven method:
  • Pour the sauce over the onions, cover the baking dish with foil, and bake in a preheated oven at 400°F (200°C) for about 45 minutes, or until the onions are tender and fully cooked.
  • Serve and enjoy:
  • Garnish with chopped parsley and serve warm with plain yogurt or pita bread. Each bite is perfectly soft, tangy, and full of flavor — a true Middle Eastern comfort dish!

Notes

  • Use large, firm onions for easier stuffing.
  • Soften onions in boiling water before separating the layers to prevent tearing.
  • Don’t overfill the onion layers — rice expands as it cooks.
  • You can make this recipe vegetarian or add ground meat for a classic version.
  • Store leftovers in the fridge for 3–4 days or freeze for 2–3 months.
  • Reheat gently on the stovetop or in the oven to keep onions tender and moist.