Baked Onions Stuffed with Rice + Herbs

Dolmeh-ye Piaz-e Kordi


Preparation info

  • Serves:

    4 to 5

    • Difficulty


    • Ready in

      3 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Kurds love stuffing vegetables and have many recipes for them. Here is one of my favorites from Kermanshah.



  • 4 to 5 equal-sized large onions


  1. For the onions: Remove the 2 outer onion layers and cut off the tops ½in/1cm from the crown. Set the crowns aside to use later. Slice off the bottoms of the onions so they can sit flat in the dish. Hollow out the onions using the tip of a knife or a melon baller to scoop out the pulp, leaving a shell about 1in/2.5cm thick. Save the pulp to use later in the filling