Name: Bukharian Stuffed Onions
Prep time: 12 h 45 min
Cook time: 3 h 45 min
Total time: 16 h 30 min
Yield: Serves 12 to 15
Cuisine: Uzbekistan
Ingredients: 3 stalks celery, trimmed and finely diced; 1 tablespoon olive oil; 1 apple, peeled, cored, and finely diced; 3 carrots, finely diced; 6 large onions; 2 teaspoons salt; 1 cup (225 g) short-grain brown rice; 5 pitted prunes; ½ teaspoon salt; ¾ cup (150 g) dried chickpeas or one 15- oz (425- g) can chickpeas, rinsed and drained; 2 apples, peeled, cored, and chopped; ⅓ cup (75 g) Duck Sauce; 2 large tomatoes, seeded, peeled and puréed; 2 tablespoons tamarind paste (available in asian or indian groceries or specialty stores—optional for tartness); ½ cup (115 ml) olive oil; ½ teaspoon freshly ground black pepper; ½ teaspoon curry powder; 1 large carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 teaspoon ground turmeric; 2 tablespoons tomato paste; ¾ teaspoon north african Chili Paste (harissa—optional for heat); 5 dried apricots, finely chopped; ¾ cup (20 g) finely chopped fresh parsley; 3 tablespoons Duck Sauce; 5 pitted prunes, finely chopped

Preparation info

Serves
12 to 15

Difficulty
Complex
Ready in
17 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

This festive, special-occasion dish was typically made with ground meat that was delicately sweetened with dried fruits and then stuffed into the onions. My version is stuffed with a rice mixture that is seasoned in much the same way as the classic osh piyozi. Although there are a lot of ingredients here, most are readily available in your kitchen. This dish is perfect for gathering friends around and making a day of cooking together, because there are a number of steps. When I prepa