Stuffed Onions (Onion Dolma)
Tender parboiled onion shells stuffed with spiced ground lamb and rice, braised in a tangy tomato and pomegranate molasses sauce. A classic Middle Eastern main dish served with garlic yogurt.
Ingredients
For the Onions
- 6 large yellow onions
- Salt for the boiling water
For the Filling
- 1 lb ground lamb 80/20
- 1 cup long-grain rice, rinsed
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1/2 cup fresh parsley, chopped
- 2 teaspoons dried mint
- 3 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup water
- 2 teaspoons kosher salt, plus more to taste
For the Braising Sauce
- 3 tablespoons butter, melted
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 2 1/2 cups water or chicken broth
- Salt to taste
For the Garlic Yogurt
- 1 1/2 cups plain yogurt
- 2 garlic cloves, crushed with salt
- 1 teaspoon lemon juice
- Chopped parsley, for garnish
Instructions
- Parboil the onions: Trim the ends, peel, and cut a vertical slit to the core of each onion. Boil in salted water 10-12 minutes until pliable. Drain and cool.
- Separate the layers: Peel the onion layers into shells along the slit. Discard the tough outer skin and tiny cores (chop the cores for the filling). Remove the thin inner membrane from each shell.
- Mix the filling: Combine the lamb, rice, tomato paste, pomegranate molasses, parsley, mint, garlic, spices, olive oil, water, chopped onion cores, and salt. Mix until loose and evenly combined.
- Stuff: Place about 2 tablespoons of filling on each shell and roll snugly. Arrange seam-side down, packed tightly in a single layer in a deep pot.
- Braise: Whisk the butter, tomato paste, pomegranate molasses, and water or broth with salt; pour over the rolls to three-quarters up. Set a heatproof plate on top, cover, and simmer gently 40-45 minutes until the rice is tender.
- Rest and serve: Rest covered 10 minutes. Serve warm with garlic yogurt, parsley, and spoonfuls of the reduced sauce.
Notes
Keep the filling loose and wet; the rice doubles as it cooks and tight packing causes bursting.
Vegetarian: replace lamb with 1/2 cup extra rice plus 1/2 cup cooked chickpeas and 1/3 cup olive oil.
Assembled unbaked dolma can be refrigerated a day ahead; add 10 minutes to the braise time.
Leftovers keep 4 days refrigerated and freeze well for up to 3 months.