Today, we bring you a stuffed onions recipe that will change the way you think about this versatile vegetable: Turkish Onion DOLMA. Sounds weird? It's INCREDIBLY DELICIOUS! Easy to prepare yet bursting with flavor, this savory gourmet recipe is ideal for anyone looking to add a new twist to their cooking routine. Perfect for dinner parties or a family meal, these stuffed onions are filled with a mouth-watering rice mixture with olive oil that's sure to satisfy everyone at the table.
It's completely VEGETARIAN, and you can make it VEGAN-friendly by leaving out the yogurt at the bottom!
Join us in the kitchen as we guide you through each step of creating this delectable dish, from peeling to stuffing, all the way to the final, irresistible bite.
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Olive Oil Stuffed Onions
Serving: 4
Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients:
- 3 large onions
- Boiling water
- A pinch of salt
Dolma Filling:
- 1/2 cup olive oil
- 2 medium-sized onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup rice
- 1 tablespoon currants
- A handful of crushed peanuts
- ½ teaspoon allspice
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- 3-4 sprigs of fresh mint
- 2 tablespoons pomegranate molasses
For serving:
- 3 tablespoons strained yogurt
- Zest and juice of a quarter lemon
- A pinch of salt
Instructions:
1. Peel the skins of 3 onions and make vertical cuts from the outer layers to the center. In a pot of boiling water with a pinch of salt, simmer the onions for approximately 15-20 minutes.
2. For the filling, finely chop 2 medium-sized onions. In a wide pan, heat 1/2 cup of olive oil and caramelize the onions with 1 teaspoon each of salt and sugar until golden brown.
3. Rinse 1/2 cup of rice and place it in a bowl, adding enough boiling onion water to cover. Similarly, add boiling water to 1 tablespoon of currants for them to swell.
4. Add crushed peanuts, drained rice, and currants to the caramelized onions. Add 1 teaspoon each of allspice, cumin, cinnamon, and black pepper. Turn off the heat and let it cool.
5. Roughly chop 3-4 sprigs of fresh mint and add them to the filling. Finally, incorporate 2 tablespoons of pomegranate molasses and mix well.
6. Peel the layers of the boiled onions, discarding the innermost ones. Fill each layer with a teaspoon of the prepared filling. The innermost layers may not be suitable for stuffing; you can use them in salads, soups, or other dishes.
7. Arrange the stuffed onions in the air fryer basket. Add enough lukewarm water and 2-3 tablespoons of olive oil. Cook at 180 degrees for 15 minutes with high air circulation, then brush with pomegranate molasses and cook for an additional 20 minutes.
8. If you don't have an air fryer, you can bake in an oven with both top and bottom fan settings at 180 degrees for 45 minutes, then increase the temperature to 200 degrees for an additional 15 minutes.
9. For serving, mix 3 tablespoons of strained yogurt with the zest and juice of a quarter lemon and a pinch of salt. Spread it on the serving plate and place the stuffed onions on top. Optionally, garnish with fresh mint leaves and pomegranate seeds. Enjoy!
