Name: Stuffed onions
Yield: Serves 4 makes about 16 stuffed onions
Cuisine: Israel
Ingredients: salt and black pepper; 1½ tbsp pomegranate molasses; 150 g finely chopped shallots; 1½ tbsp olive oil; 35 g pine nuts, crushed; 100 g short grain rice; 2 tbsp chopped fresh mint; about 400 ml vegetable stock; ¾ tsp salt; 2 tbsp chopped flat-leaf parsley; 4 lemon wedges (optional); 4 large onions (900 g in total, peeled weight); 2 tsp dried mint; ½ tsp black pepper; 1/8 tsp ground clove; 1 tsp ground cumin; ¼ tsp ground allspice

Preparation info

Serves
4
makes about 16 stuffed onions

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

As a result of the long cooking and the sharp sweetness of the pomegranate molasses, these onions have a surprisingly deep, yet fresh flavour. Serve them at the start of a meat-centred meal, or alongside a selection of small vegetable dishes, such as Charred okra with tomato, garlic and preserved lemon or Fried cauliflower with tahini. Consider a variation based on a Syrian Jewish dish: stuff the onions with minced beef f