Why You’ll Love This Recipe
I enjoy this recipe because it transforms simple onions into something truly special. The filling is fragrant, savory, and slightly tangy from the pomegranate molasses, while the onions themselves become soft and sweet after simmering. It’s a dish I can serve as an appetizer or main course, and it always impresses with both its taste and presentation.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 large onions
250 g ground beef
150 g short-grain rice
2 tablespoon pomegranate molasses
2 tablespoon good quality olive oil
2 tablespoon tomato paste
2 tablespoon parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon allspice
For the Sauce
1 ½ cup water
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
Directions
Preparing the Onions
I start by bringing a large pot of water to boil. Then I peel the onions and trim a small slice off both the top and bottom. Using a sharp knife, I carefully cut halfway down the onion from top to bottom, without going all the way through. Once the water is simmering, I blanch the onions for about 10 minutes until softened. After removing them, I let them cool slightly before gently separating the layers to form shells for stuffing.
Preparing the Rice Filling
I finely chop the leftover onion centers and mix them with rinsed rice, ground beef, tomato paste, pomegranate molasses, olive oil, parsley, salt, pepper, paprika, and allspice. I stir everything together until well combined and aromatic.
Stuffing the Onions
I take an onion layer, add a spoonful of filling, and fold it over to make a neat parcel without overstuffing, since the rice expands. I place each stuffed onion seam side down in a pot.
Cooking the Sogan Dolmasi
Once the pot is filled with stuffed onions, I mix water with tomato paste and pomegranate molasses, then pour it over. I bring it to a boil, lower the heat, and let it simmer for 45 minutes to 1 hour until the rice is cooked and the onions are tender. I let the dish rest for 15 minutes before serving.
Servings and Timing
This recipe makes about 20 pieces, perfect for serving as an appetizer or a light main dish. It takes around 15 minutes to prepare and 45 minutes to cook, with a total time of about 1 hour.
Variations
Sometimes I skip the ground beef for a vegetarian version, simply adding more rice, herbs, and even a handful of pine nuts. I also like using bulgur instead of rice for a nuttier flavor. If I want a richer sauce, I add a splash of lemon juice or replace some of the water with chicken broth.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm them gently on the stovetop with a splash of water or in the microwave until heated through. These also freeze well—I store them in portions and reheat directly from frozen for a quick meal.
FAQs
Can I make this recipe vegetarian?
Yes, I often make it vegetarian by leaving out the ground beef and adding extra rice, herbs, or nuts.
Can I prepare the onions ahead of time?
I like to blanch and separate the onion layers a day ahead, storing them in the fridge until I’m ready to stuff them.
Can I freeze rice stuffed onions?
Yes, I freeze them in airtight containers and reheat gently when needed.
What type of rice works best?
I prefer short-grain rice since it cooks evenly and holds its shape inside the onion shells.
Can I bake the stuffed onions instead of simmering?
Yes, I sometimes arrange them in a baking dish with sauce, cover, and bake at 180°C (350°F) for about an hour.
Do I need to soak the rice before using it?
I rinse the rice well, but I don’t soak it, as it cooks perfectly while simmering in the sauce.
Can I substitute the pomegranate molasses?
If I don’t have pomegranate molasses, I use a mix of lemon juice and a little honey for a similar sweet-tart flavor.
How do I stop the onions from falling apart?
I make sure not to cut through the onion completely and handle the softened layers gently while stuffing.
Can I use other vegetables instead of onions?
Yes, I sometimes stuff the same filling into bell peppers, zucchini, or tomatoes.
Is this dish served hot or cold?
I usually serve it warm, but it also tastes delicious at room temperature.
Conclusion
Rice Stuffed Onions, or Sogan Dolmasi, is one of my favorite dishes to prepare when I want something comforting yet impressive. The sweet onions, spiced rice, and tangy sauce create a balance of flavors that I never get tired of. Whether served as a starter or a main course, this dish always brings warmth and tradition to the table.
