Iraqi Stuffed Onions (Dolma Mahshi)

Name: Iraqi Stuffed Onions (Dolma Mahshi)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups jasmine rice; 1 cup finely chopped parsley; 1 ⁄ 2 cup olive oil; 1 ⁄ 3 finely chopped cilantro; 1 ⁄ 4 cup pomegranate molasses; 1 ⁄ 4 cup tomato paste; 2 tsp. ground cumin; 2 tsp. ground coriander; 2 tsp. curry powder; Kosher salt and freshly ground black pepper, to taste; 4 large white onions; 1 cup chicken stock; 1 14-oz. can whole, peeled tomatoes in juice, pureed; 2 tsp. ground sumac, plus more to garnish; Greek-style yogurt, to serve

Serves
serves 6-8

TODD COLEMAN

Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls from Aladdin's Castle Cafe. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Ingredients

2 cups jasmine rice
1 cup finely chopped parsley
¹⁄₂ cup olive oil
¹⁄₃ finely chopped cilantro
¹⁄₄ cup pomegranate molasses
¹⁄₄ cup tomato paste
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
Kosher salt and freshly ground black pepper, to taste
4 large white onions
1 cup chicken stock
1 14-oz. can whole, peeled tomatoes in juice, pureed
2 tsp. ground sumac, plus more to garnish
Greek-style yogurt, to serve

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Instructions

Step 1

Make the stuffing: Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1 1⁄2 cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.

Step 2

Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6-qt. saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.

Step 3

Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9" x 13" baking dish. Pour stock and tomatoes over rolls and sprinkle with sumac; season with salt and pepper.

Step 4

Heat oven to 375°. Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour. Divide rolls among serving plates and sprinkle with more sumac; serve with the yogurt.

Make the stuffing: Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1 1⁄2 cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.
Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6-qt. saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.
Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9" x 13" baking dish. Pour stock and tomatoes over rolls and sprinkle with sumac; season with salt and pepper.
Heat oven to 375°. Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour. Divide rolls among serving plates and sprinkle with more sumac; serve with the yogurt.