Iraqi Stuffed Onions (Dolma Mahshi)
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.
- 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
- 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.