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stuffed onions recipe
- Total Time: 220 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This hearty stuffed onions recipe features savory ground lamb and rice, infused with aromatic saffron and orange blossom water, baked until tender. It transforms humble onions into a comforting and unique dish, perfect for family dinners or special occasions.
Ingredients
- 6 large yellow onions (about 1.8 kg)
- 450 g ground lamb (or ground beef if preferred)
- 120 g (0.66 cup) medium-grain rice, rinsed
- 60 ml (0.25 cup) olive oil, divided
- 4 cloves garlic, minced
- 1 small yellow onion, finely minced
- 30 g (0.25 cup) fresh parsley, finely chopped
- 15 g (0.125 cup) fresh mint, finely chopped (or fresh dill)
- 10 g (2 teaspoons) ground cumin
- 5 g (1 teaspoon) ground coriander
- 2.5 g (0.5 teaspoon) ground cinnamon
- 1.25 g (0.25 teaspoon) ground nutmeg
- 1.25 g (0.25 teaspoon) freshly ground black pepper
- 7 g (1.25 teaspoons) sea salt, divided
- 70 g (0.25 cup) tomato paste, divided
- 700 ml (3 cups) vegetable broth
- 5 g (1 teaspoon) saffron threads, gently crushed
- 10 ml (2 teaspoons) orange blossom water
- 30 ml (2 tablespoons) honey (or date syrup)
- 50 g (0.5 cup) shelled pistachios, unsalted
- 5 g (1 teaspoon) sumac (for garnish)
- Fresh mint sprigs, small leaves picked (for garnish)
- Fresh parsley, roughly chopped (for garnish)
Instructions
- Prep and Blanch Onions: Peel and carefully core large onions, reserving chopped centers. Blanch hollowed onions in boiling, salted water for 10-15 minutes until pliable but still firm. Drain and cool thoroughly, cut-side down.
- Make Hearty Filling: In a bowl, combine ground lamb, rinsed rice, 30 ml olive oil, minced garlic, minced small onion, chopped parsley, chopped mint, ground cumin, ground coriander, ground cinnamon, ground nutmeg, black pepper, 3 g sea salt, and 30 g tomato paste. Mix well until firm and combined.
- Stuff and Arrange: Fill each blanched onion gently but firmly (do not overfill as rice expands). Lightly grease a 9×13 inch baking dish. Arrange stuffed onions seam-side up in the dish.
- Prepare Braising Liquid: Whisk together vegetable broth, saffron, orange blossom water, honey, remaining 40 g tomato paste, and 4 g sea salt. Stir in the reserved chopped onion cores.
- Arrange and Start Baking: Preheat oven to 180 C (350 F). Arrange onions in the greased baking dish. Pour the saffron-infused liquid evenly over them (liquid should come halfway up). Cover tightly with foil.
- Braise to Perfection: Bake for 1 hour at 180 C (350 F). Reduce oven temperature to 160 C (325 F) and bake for 1 to 1.5 more hours until onions are tender and rice is cooked.
- Develop the Glaze: Remove onions from the baking dish. Strain the braising liquid into a saucepan. Simmer for 10-15 minutes until it reduces to a glossy, syrupy glaze that coats a spoon.
- Pistachio Crunch and Serve: Toast shelled pistachios in a dry skillet for 3-5 minutes until fragrant, then chop. Plate stuffed onions. Spoon glaze over them. Garnish with chopped pistachios, sumac, fresh mint sprigs, and fresh parsley.
Notes
For a vegetarian version, substitute meat with cooked lentils, chopped mushrooms, or quinoa. For gluten-free, ensure all ingredients are certified. Use lean ground turkey or chicken for a lighter meal. Enhance flavor with red pepper flakes, Worcestershire sauce, or fresh lemon zest. For a faster weeknight meal, skip the pistachio crunch and serve with just fresh herbs.
- Prep Time: 50 minutes
- Cook Time: 170 minutes
- Category: Main Course
- Method: Baking, Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed onion (about 300 g)
- Calories: 480 calories
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: hearty, stuffed onions, lamb, saffron, orange blossom water, Middle Eastern, comfort food, special occasion, savory, unique
