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Middle Eastern Stuffed Onions

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These Middle Eastern Stuffed Onions (Soğan Mahshi) are a cozy, aromatic dish made with tender onion layers wrapped around a flavorful rice and herb filling. Simmered in a rich tomato and pomegranate molasses sauce, this comforting meal is perfect for weeknights and packed with traditional flavor.

Ingredients

  • For the Onions:
  • 4–5 large yellow onions
  • For the Filling:
  • 1 cup short-grain rice (e.g., Calrose or sushi rice), soaked and drained
  • 1 medium tomato, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • Juice of ½ lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon 7 spice blend (or allspice mix)
  • ½ teaspoon Aleppo pepper (or chili flakes)
  • ½ teaspoon dried mint
  • ½ teaspoon coriander powder
  • Salt and black pepper to taste
  • Optional: ½ pound ground beef or lamb
  • ¼ cup chopped parsley
  • 2 tablespoons chopped mint or dill
  • 1 clove garlic, minced
  • For the Sauce:
  • 1 ½ cups tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon dried mint
  • 1 ½ cups water or vegetable stock
  • 1 teaspoon vegetable bouillon powder or salt

Instructions

  • Prep the Onions:
  • Trim and peel onions. Make a vertical slit to the core without cutting through.
  • Boil onions for 10–15 minutes until layers soften. Cool and gently separate layers.
  • Make the Filling:
  • In a bowl, mix soaked rice, tomato, oil, lemon juice, pomegranate molasses, herbs, spices, and garlic.
  • Add ground meat if using, and mix until combined.
  • Stuff the Onions:
  • Place a spoonful of filling on each onion layer and roll tightly.
  • Arrange seam-side down in a baking dish or pot.
  • Make the Sauce:
  • Whisk together tomato sauce, paste, molasses, mint, and broth or water.
  • Pour sauce over the stuffed onions until mostly covered.
  • Cook:
  • Cover with foil or a lid and bake at 425°F (220°C) for 45 minutes.
  • Uncover and bake 15–20 minutes more until tops caramelize and sauce thickens.

Notes

  • Use vegetarian broth and omit meat for a plant-based version.
  • Can be made ahead and reheated—flavors deepen overnight.
  • Serve with plain yogurt or a simple green salad.

Find it online: https://yumfamilyrecipes.com/middle-eastern-stuffed-onions/