From “Jerusalem” by Yotam Ottolenghi and Sami Tamimi
- 4 large onions
- 1 2/3 cup veggie or chicken stock
- 1 1/2 Tablespoon Pomegranate molasses
- salt and pepper
- 1 1/2 T olive oil
- 1 C finely chopped shallots
- 1/2 C short grain rice like Arborio
- 1/4 C pine nuts, crushed
- 2T fresh mint, chopped
- 2T flat leaf parsley, chopped
- 2 t dried mint
- 1 t ground cumin
- 1/8 t ground clove
- 1/4 t ground allspice
- 3/4 t salt
- 1/2 t fresh ground pepper
- 4 lemon wedges (optional)
Peel and cut about 1/4 incho off tops and tails of onions. Place in large saucepan with plenty of water and bring to boil, cook for 15 mins. Drain and set aside to cool down.
Stuffing: Heat olive oil in medium frying pan over medium-high heat and add shallots. Saute for 8 mins, stirring often, then add all remaining ingredients except lemons wedges. Turn heat to low and cook and stir for 10 minutes.
Once onions have cooled, take small knife and cut from top to root, running all the way to the center of the onion, but not all the way through to the other side, so each layer of onion has one slit in it. Start separating the layers of onion from each other and pile them in a bowl or plate. It’s okay if they tear a little.
Pick up one layer of onion and place in the palm of your cupped hand. Spoon about 1 Tablespoon of stuffing at one end of the layer and roll up the onion around the filling tightly, like you’re rolling up a carpet. Place in a medium frying plan with a lid, seam side down.Continue stuffing onion pieces and lay each packet of stuffed onion side by side in the pan with as little space in between as possible. Fill in any spaces with pieces of onion that couldn’t be stuffed/rolled.
Add stock until onions are 3/4 covered, add pomegranate molasses and season with 1/4 t salt.
Cover pan and cook on lowest possible simmer for 1 1/2 to 2 hours until liquid has evaporated. Serve warm or room temp, with lemon wedges if you like.
Makes about 16 stuffed onions, serves 4
Cooked in pressure cooker for 9 minutes at 1st level of pressure, but too much liquid was left, so moved to big saute pan with lid and simmered for at least 1 hr, until sauce was syrupy.
Really had trouble understanding directions with onions until I saw a photo. Was used to stuffing onions by hollowing out middle and putting things inside, not taking layers apart and rolling each layer up.
Very sweet and sour, not super savory. Could be amazing with ground lamb/beef in the filling. If skipped pomegranate molasses would be more savory, but makes it interesting.