Stuffed Onion (محشي بصل)

Stuffed Onion (محشي بصل)

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محشي بصل ـ عربي

This recipe is so similar to the stuffed grape leaves. I usually prepare both recipes (stuffed onions and grape leaves) at the same time and cook them in one big pot. I use the same stuffing and the same sauce. You may think it is going to smell or taste so strong because of the onions but no. The onions will be soft and tastes so good similar to the stuffed grape leaves.

onion onion onion

Ingredients

  • 4 big white onions
  • 2 cups long-grain rice
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh mint, chopped
  • 2 chicken bouillon cubes
  • 1 tsp black pepper
  • 1 tsp red powder chilies
  • Salt to taste
  • 3 small potatoes
  • 1 cup lemon juice
  • ½ pomegranate molasses
  • 1 cup olive oil
  • 2 ½ cups boiled water

Directions

  1. Sauté onion, add rice, one cup of water and add salt to taste. The rice should be half cooked.
  2. Chop all fresh herbs in the food processor
  3. Combine rice, the fresh herbs, pomegranate molasses and spices in a bowl
  4. Peel and Slice potatoes into half-inch thick slices, organize them at the bottom of a deep pot
  5. Fill a pot with water (enough to cover a whole onion by 1″ and bring to a boil).
  6. Cut off the very top and bottom of each onion. Cut down one side of each of the onions, cutting into the center from top to bottom. To
  7. cook onion layers evenly and make it easier to peel.
  8. Add the onions to the boiling water, and let them cook for 10 minutes or until the layers soften and separate easily.
  9. Remove onions from the water and let it cool. Separate onion layers. Put 1-2 tbsp. of the filling into the onion layer and wrap. Place the  stuffed onion on the potatoes.
  10. To make the sauce for cooking the stuffed onions, melt chicken bouillon cubes in 1 cup of boiled water, add the lemon juice.
  11. Gently pour half of the sauce on the stuffed onions.
  12. Place a small lid inside the pot to secure the stuffed onions. This smaller lid will put pressure on the onions keeping them in place and keeping their shape.
  13. Cover the pan with aluminum foil then put the pot’s lid on to keep all the steam inside.
  14. Cook the stuffed onions for 1 hour on low heat.
  15. Pour the other half of the sauce.
  16. Cook again for half an hour on low heat.
  17. Drizzle the olive oil then cover the pan again and cook it more for half an hour on low heat.

 

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