Onion Dolma

Name: Onion Dolma
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: White onions; Ground beef; Chopped onion; Short-grain rice; Minced garlic; Chopped fresh cilantro; 1 tablespoon ghee or clarified butter; Spices; Cumin; Dried coriander; Black pepper; 1 teaspoon mixed spice blend; Pinch sweet paprika; Salt to taste; 2 tablespoons olive oil; 1/4 cup each of olive oil, pomegranate molasses, and hot sauce; 1 cup tomato mixture (chopped or pureed tomatoes); 1 tablespoon tomato paste; 1/4 cup lemon juice; 2 tablespoons ketchup; Sauce spices; 1 teaspoon each of cumin, ground black pepper, crushed mild red pepper, ground coriander, turmeric, and salt to taste, plus 4 garlic cloves, sliced

أُمْ بَاسِمْ الامير🇸🇦🇸🇦🇸🇦🇸🇦 @cook_13666770

السعوديه

Today's table and dish—I'm excited to share this delicious dolma recipe with you! It features two ingredients from the 'My Apron Challenge'—oil and lemon.

أُمْ بَاسِمْ الامير🇸🇦🇸🇦🇸🇦🇸🇦 @cook_13666770

السعوديه

Today's table and dish—I'm excited to share this delicious dolma recipe with you! It features two ingredients from the 'My Apron Challenge'—oil and lemon.

Saved

Ingredients

1 hour

Serves 4 servings

White onions
Filling (amount as needed)
Ground beef
Chopped onion
Short-grain rice
Minced garlic
Chopped fresh cilantro
1 tablespoonghee or clarified butter
Spices
Cumin
Dried coriander
Black pepper
1 teaspoonmixed spice blend
Pinchsweet paprika
Salt to taste
2 tablespoonsolive oil
Sauce
1/4 cupeach of olive oil, pomegranate molasses, and hot sauce
1 cuptomato mixture (chopped or pureed tomatoes)
1 tablespoontomato paste
1/4 cuplemon juice
2 tablespoonsketchup
Sauce spices
1 teaspooneach of cumin, ground black pepper, crushed mild red pepper, ground coriander, turmeric, and salt to taste, plus 4 garlic cloves, sliced

Saved

Steps

1 hour

1

Prepare the filling. Clean the onions and make a cut in each one without cutting all the way through. Place them in a pot, pour in enough hot water to partially cover (do not submerge), place a weight on top, and boil over medium heat for 15 minutes. Separate the onion layers and start stuffing them. The process is very easy. Arrange the stuffed onions in a baking dish while you prepare the sauce.
2

Combine all the sauce ingredients in a bowl. Mix with the spices and garlic, and add salt as needed.
3

Arrange slices of potato and tomato in the bottom of the pan, then place the stuffed onions on top. Pour the sauce over them. Cover with parchment paper, then foil, and place a weight on top to keep them closed. Cover the pot and set it on a heat diffuser or metal trivet over medium heat, then reduce to low and cook for 45 minutes to 1 hour.
4

Remove the foil and parchment paper. Clean the sides of the pan and garnish with fresh cilantro and pomegranate seeds, if desired.
5

Serve the dolma as a main dish alongside your other dishes.
6

Enjoy!