Baked Onions Stuffed with Rice + Herbs

Name: Baked Onions Stuffed with Rice + Herbs (Dolmeh-ye Piaz-e Kordi)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: Serves: 4 to 5
Cuisine: Iranian
Ingredients: ¼ cup/60 ml fresh lime juice or vinegar; ¼ cup/20 g chopped fresh tarragon; 1 cup/240 ml tomato puree; ⅓ cup/70 g rice, rinsed and drained; 1 cup/240 ml water; 1 cup/240 ml water or stock; ¼ cup/40 g chopped fresh mint or 1¼ tablespoons dried; ¼ cup/20 g chopped fresh savory or 1¼ tablespoons dried; 1 tablespoon tomato paste; ½ cup/40 g chopped fresh parsley or 2½ tablespoons dried; 1 teaspoon freshly ground pepper; 1 teaspoon red pepper flakes (optional); 1 teaspoon Kurdish seven-spice advieh or curry powder; ½ cup/120 ml oil; 4 to 5 equal-sized large onions; 1 teaspoon fine sea salt; ½ lb/225 g ground lamb, or chicken thighs, or fish fillets; 2 tablespoons grape molasses or sugar; 1 teaspoon turmeric

Dolmeh-ye Piaz-e Kordi

Preparation info

Serves:
4 to 5

Difficulty
Medium
Ready in
3 hr

Appears in

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.

Ingredients

Onions

4 to 5 equal-sized large onions

Asia
Iran
Kermanshah
Main course
Gluten-free

Method

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