Stuffed Onions with Ground Beef, Rice, and Pomegranate Molasses Recipe
Stuffed Onions is a flavorful Middle Eastern-inspired dish that features tender onion layers filled with a savory mixture of ground beef, rice, fresh tomatoes, and aromatic spices. Baked in a rich sauce of tomato paste and pomegranate molasses, this recipe delivers a comforting and visually impressive meal perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Onions and Boiling
- 5 large yellow onions
- Water (for boiling)
Filling
- 1 pound 85% lean ground beef
- 1 cup short-grain rice (rinsed and drained)
- 2 Roma tomatoes (finely chopped)
- ½ cup chopped fresh parsley
- 2 teaspoons 7 Spice
- 2 teaspoons coriander
- 1½ teaspoons salt
- 1 teaspoon black pepper
Sauce and Cooking
- 2 cups water
- ¼ cup olive oil
- 3 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt
Instructions
- Prepare Onions: Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core. Place the onions in the boiling water and cook for 8–10 minutes until slightly tender. Drain and cool, then carefully separate into individual onion layers, reserving 2-3 core layers for another use.
- Mix Filling: In a large bowl, combine the ground beef, rinsed rice, chopped tomatoes, parsley, 7 Spice, coriander, salt, and black pepper. Mix gently until just combined, ensuring the ingredients are evenly incorporated without overworking the meat.
- Stuff Onions: Take one onion layer at a time and place about 1–2 tablespoons of the filling inside. Roll each layer gently but not too tight, allowing room for the rice to expand during cooking. Repeat with all remaining onion layers and filling, aiming for about 6-7 stuffed layers per onion.
- Preheat Oven and Arrange: Preheat your oven to 400°F (200°C). Arrange the stuffed onion rolls seam-side down in a wide, oven-safe skillet with a lid, packing them snugly in a single or slightly overlapping layer for even cooking.
- Prepare Sauce: In a bowl, whisk together 2 cups water, olive oil, tomato paste, pomegranate molasses, and salt until smooth. Pour this mixture evenly over the stuffed onions in the skillet.
- Bake: Cover the skillet with its lid and bake in the preheated oven for 60 minutes. Then uncover and bake for an additional 15 minutes to allow the tops to dry slightly and flavors to concentrate. For extra caramelization, broil for 2-3 minutes if desired, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the stuffed onions rest for 10 minutes. Spoon any extra sauce from the skillet over the top before serving warm to enhance flavor and moisture.
Notes
- Use short-grain rice for best texture that holds together well when cooked inside the onions.
- The 7 Spice blend typically includes a mix of warm spices like cinnamon, cloves, allspice, nutmeg, black pepper, and coriander; adjust according to your taste or regional preferences.
- Be gentle when separating onion layers after boiling to avoid tearing them.
- If you don’t have pomegranate molasses, you can substitute with a mix of balsamic vinegar and a touch of sugar to mimic the tangy sweetness.
- For a vegetarian variation, substitute the ground beef with cooked lentils or a mix of sautéed mushrooms and walnuts.
- Broiling is optional but adds a nice browned finish to the dish.