Middle Eastern Stuffed Onions
Prep Time : 00h 30
Cooking Time : 01h 00
Servings Number : 4 people
Ingredients
- 3 large onions
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 1/4 cup slivered almonds
- 1/4 cup raisins
- A pinch of saffron threads
- 1 teaspoon Moroccan spice blend
- Salt and pepper to taste
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 cup tomato sauce
Method
- Preheat oven to 400°F (200°C).
- Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle. Remove the peel and boil them in water for about 10 minutes until slightly softened. Remove from water and let cool.
- Meanwhile, in a skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sauté until softened.
- Add rice to the skillet and toast for a few minutes.
- Stir in almonds, raisins, saffron threads, Moroccan spice blend, salt, and pepper. Cook for another couple of minutes.
- Pour enough water to cover the rice mixture, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until rice is partially cooked.
- Remove from heat and stir in green onions and parsley.
- Carefully separate layers of boiled onions. Stuff each layer with rice mixture.
- Place stuffed onions in a pan and pour tomato sauce over the top.
- Cover the pan and bake in preheated oven for 30 minutes. Remove lid and bake for another 15 minutes until onions are tender and rice is fully cooked.
- Serve hot, garnished with additional chopped parsley if desired.
- Enjoy your Middle Eastern Stuffed Onions!