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.
Yield: serves 6-8
- 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.