Stuffed Onions (Sogan Dolma)

• portioner: 6 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 30 minutes

Ingredienser

6-8 medium yellow onions

1 Tbsp salt (divided)

1 cup jasmine rice

150g mince

1 small onion (diced)

½ cup Italian parsley (chopped)

½ cup mint leaves (chopped)

⅓ cup fresh dill (or 1 tablespoon dill weed)

2 cloves garlic (minced)

¾ tsp black pepper

2 tsp paprika

½ tsp cayenne pepper (optional)

2 Tbsp pomegranate molasses

2 Tbsp tomato paste

3 Tbsp olive oil

2 Tbsp tomato paste

2 Tbsp lemon juice

2 Tbsp unsalted butter (or olive oil)

2 cups water

Vejledning

Slice ends off of onions, then peel. Use a sharp knife to slice onion halfway through the layers, see photos. Add to a medium pot and cover with water. Add ½ teaspoon salt and bring to a boil, then cook for 15 to 20 minutes or until you can easily separate onion layers.

While the onions are cooking, wash rice to remove most of the starch, then cover with warm water to soften.

Dice beef finely and add to a large bowl. Add chopped onion, parsley, mint, and dill. When the rice has soaked for 20 minutes, strain and add to the bowl. Add crushed garlic, 2 teaspoons salt, black pepper, paprika, and cayenne (optional). Mix in pomegranate molasses, tomato paste, and olive oil.

Separate onion layers, removing the thin membrane in between them, if visible. Place 1 heaping tablespoon of filling into the center of each layer, then roll to make a tight bundle.

Pack onion dolma seam-side down tightly around the edges of a wide pan or pot and work towards the center of the pot. Continue until you have used up all of the onions and the filling mixture.

In a small saucepan, whisk tomato paste, lemon juice, butter, and ½ teaspoon salt with 2 cups of water. Bring sauce to a boil over medium heat. Pour the sauce over the stuffed onions.

Place a large plate over the onions (optional), then cover with the lid and cook over medium heat until the liquid begins to boil. Turn heat to lowest setting and simmer for 1 hour or until the juices are absorbed and the rice is tender.

Allow the onion dolma to set for 15 minutes before serving.

Ernæring

• Portionsstørrelse: 1 plate
• Kalorier: 412 kcal
• Fedt i alt: 22 g
• Mættet fedt: 3 g
• Natrium: 1678 mg
• Kulhydrater i alt: 51 g
• Kostfiber: 10 g
• Sukker i alt: 17 g
• Protein: 9 g