Ingredients

• Stuffed Onions
• 6 onions (yellow or white)
• 4 large garlic cloves, minced
• 1 yellow onion, finely diced
• 1/2 large red bell pepper, finely diced
• 3 tablespoons tomato paste
• 1 large tomato, grated (or 7oz crushed tomatoes)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 teaspoon allspice
• 1 teaspoon dried dill weed
• 1 teaspoon dried mint
• 3 tablespoons pomegranate molasses
• 1 1/2 cups short-grain rice
• 1 cup parsley, finely chopped
• 2 tablespoons lemon juice
• Sauce
• 1/2 cup tomato paste
• 3 tablespoons pomegranate molasses
• 1/4 cup lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 1/2 cups hot water

Instructions

1. Preheat your oven to 400ºF.
2. Rinse the rice and let it soak in water for 15 minutes.
3. Fill a large pot with water and bring to a boil over medium-high heat.
4. Cut off the top, bottom, and outer skin of the onions. Run a knife down the center from top to bottom stopping at the middle (do not cut all the way through).
5. Add the onions to the boiling water and cook until they start to soften but still hold their shape, 10-15 minutes. Drain and set aside until they are cool enough to handle.
6. Carefully peel off 4-5 whole layers of each onion, keeping them intact. Set the separated layers aside, or cover and refrigerate(see note).
7. Drain the rice and set aside after soaking for 15 minutes.
8. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Saute the garlic, onion, and bell pepper for 3 minutes. Add the tomato paste, stir for another minute, then add the grated (or crushed) tomatoes, and continue cooking for 3 minutes.
9. Remove from heat and mix in the salt, pepper, cumin, allspice, dried dill weed, dried mint, pomegranate molasses, drained rice, parsley, and lemon juice.
10. Place about 1 1/2 tablespoons of stuffing inside each layer, then wrap the onion layer so the edges overlap by at least a 1/2 inch. Arrange stuffed onions tightly into a medium shallow baking dish, Dutch oven, or oven-safe pan.
11. To prepare the sauce, in a large bowl, combine the tomato paste, pomegranate molasses, lemon juice, salt, and pepper. Gradually whisk in 1/2 cup of hot water into the mixture until smooth, then incorporate the remaining 3 cups of water and any remaining liquid from the stuffing.
12. Pour the sauce over the stuffed onions. Cover tightly with foil or lid and bake for 30 minutes.
13. Remove from the oven, uncover, and continue to bake for another 30 minutes.
14. Inspect the remaining sauce in the pan. If necessary, incorporate an additional 1/2 cup of water. Bake for an additional 15 minutes, allowing the top to brown and the sauce to thicken. Let cool for 10 minutes.

Notes

• White onions are milder in flavor than yellow onions.
• The onions can be prepared the day before. Boil and separate the layers, then cover and refrigerate until you are ready to fill and bake them.

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