Description
Rice Stuffed Onions, or Sogan Dolmasi, is a traditional Middle Eastern dish that highlights simple ingredients with rich, layered flavors. Perfect as an appetizer or main course.
Ingredients
- 5 large onions
- 9 oz ground beef (250 grams)
- ¾ cup short-grain rice (150 grams)
- 2 tbsp pomegranate molasses
- 2 tbsp good quality olive oil
- 2 tbsp tomato paste
- 2 tbsp parsley, chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- ½ tsp allspice
For the Sauce:
- 1 ½ cup water
- 1 tbsp tomato paste
- 1 tbsp pomegranate molasses
Instructions
- Bring a large pot of water to a boil. Peel onions and cut a small slice off top and bottom.
- Carefully cut halfway down the center of each onion, keeping the layers intact. Blanch in simmering water for 10 minutes, then let cool slightly.
- Separate the layers carefully to form onion shells. Finely chop remaining inner layers and place in a bowl.
- Add rinsed rice, ground beef, tomato paste, pomegranate molasses, olive oil, salt, pepper, paprika, allspice, and parsley to the chopped onions. Mix well.
- Take an onion layer, gently fill with rice mixture, fold sides to make a parcel, and place seam-side down in a pot. Repeat for remaining onions.
- Mix 1 ½ cups water, 1 tbsp tomato paste, and 1 tbsp pomegranate molasses, then pour over stuffed onions.
- Bring to a boil, reduce heat, and simmer 45–60 minutes until rice is cooked and onions are tender.
- Let rest 15 minutes before serving.
Notes
- Large yellow or white onions work best.
- Cook slowly on low heat for even rice cooking and intact onions.
- If extra filling remains, stuff other vegetables such as bell peppers, zucchini, or tomatoes.
- Fresh herbs like parsley, chives, dill, or mint enhance flavor.
- For a vegetarian version, use a plant-based filling like in stuffed grape leaves (Yaprak Sarma).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Method: Stove Top
- Cuisine: Mediterranean, Middle Eastern, Turkish