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• 总时间: 35 minutes

配料

Filling

400 g short-grain rice (like baldo)

50 g parsley

5 large garlic cloves

4 tbsp pomegranate molasses (60g)

1 tbsp tomato paste (25g)

1 tbsp pepper paste (tatlı biber salçası), 25g

3 tbsp extra virgin olive oil

2 tbsp baharat (20g)

1 tbsp sumac

1 tbsp pul biber

1 tbsp dried mint

Onions

1 lemon

8-9 large onions (around 1.6kg)

Sauce

2 tbsp pomegranate molasses (30g)

1 tbsp tomato paste (25g)

1 tbsp pepper paste (tatlı biber salçası), 25g

100 ml extra virgin olive oil (90g)

700 ml boiling water

1½ tbsp salt (21g)

步骤

Bring a kettle of water to a boil. Rinse the rice under the running tab, then add it to a bowl and cover generously with the boiling water. Leave to soak for 20 minutes, then drain and set aside.

Meanwhile, continue with the onions. Add around 2l of water to a pan large enough to also fit the onions. Cut the lemon in half and add it to the pan, squeezing some of the juice into the water. Bring to a boil. Meanwhile, trim the top and bottom 1 cm of the onions and peel them. Then use your knife to make a vertical incision, from top to bottom, up to the core of each onion, which will make it easier to remove the layers later on. Add the onions to the water, return to a boil, then reduce the heat and simmer for 15 minutes or until the onions have softened slightly. Fill a large bowl with cold water. When the onions are ready, use a slotted spoon to transfer them to the cold water.

Comment "😍" if you want to try this!