The best onions to use here are the elongated ones with a yellow or white skin. The red ones are the right flavor or shape but the color is too red and will not be as pretty as the white onions, which eventually end up a lovely brown color, from both the caramelization and the pomegranate molasses in the stuffing. It is one of my favorite dolma dishes, and I still remember the first time I had it in Kuwait, at a friend’s beach house. His mother had cooked and sent the onions over together with other delightful Iraqi delicacies. She was Iraqi and had married my friend’s father who was a Kuwaiti diplomat posted to Iraq, where they lived many years; and in their home, both Kuwaiti and Iraqi dishes were de rigueur at every meal.
SERVES 6 TO 8
INGREDIENTS:
FOR THE STUFFING
- 1½ cups (300 g) Egyptian or Calasparra rice, rinsed and soaked for 30 minutes in lightly salted water
- 1 small onion (3½ ounces/100 g), finely chopped
- 1 medium tomato (3½ ounces/100 g), cut into small cubes
- ½ cup (125 ml) extra-virgin olive oil
- Juice of 2 lemons, or to taste
- 1 bunch flat-leaf parsley (7 ounces/200 g), most of the bottom stems discarded, finely chopped
- A few sprigs mint, leaves stripped off the stems, finely chopped
- ⅓ cup (80 ml) pomegranate molasses
- ½ teaspoon ground turmeric
- 1 teaspoon finely ground black pepper Sea salt
TO ASSEMBLE
- 15 large elongated onions (3½ ounces/100 g each),
- peeled 2 potatoes, peeled and cut into medium-thin slices
- Sea salt
- 3½ cups (900 g) Greek yogurt, for serving
INSTRUCTIONS:
- Prepare the stuffing by mixing drained rice with chopped onion, tomato, olive oil, lemon juice, parsley, mint, pomegranate molasses, turmeric, black pepper, and salt in a large mixing bowl.
- To stuff the onions, trim the top and bottom and cut halfway through the onion lengthwise. Blanch the onions in boiling water until softened, then let cool.
- Line a large pot with sliced potatoes and sprinkle with salt. Separate the onion layers and gently fill each with 1 to 3 teaspoons of stuffing, resembling mini rugby balls.
- Place the stuffed onions tightly in the pot in two or three layers. Pour any remaining juice over the onions and add enough water to barely cover them. Sprinkle with salt and place an inverted plate over the onions.
- Bring to a boil, then cover and let cook gently for about 1 hour or until the filling is done. Taste one stuffed onion before removing the pot from heat.
- Serve hot with Greek yogurt on the side
