Jeweled Rice Stuffed Onions

🧅 Jeweled Rice Stuffed Onions

Fragrant • Sweet-Savory • Festive

⏱ Time

50–60 minutes

🍽 Servings

4–5 people

🛒 Ingredients

For the Onions

• 6 large yellow or white onions

• Water + 1 tsp salt (for boiling)

For the Jeweled Rice Filling

• ¾ cup basmati rice, rinsed & soaked 20 minutes

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ¼ tsp cinnamon

• ¼ tsp ground cumin

• ¼ tsp allspice

• Salt & black pepper, to taste

• ¼ cup dried cranberries

• ¼ cup golden raisins

• 3 tbsp slivered almonds or pistachios

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh dill or mint, chopped

• Zest of ½ orange (optional but recommended)

For Cooking the Onions

• 1½ cups vegetable broth or water

• 1 tbsp lemon juice

• 1 tbsp pomegranate molasses (optional, for glaze)

• 1 tbsp olive oil or butter

👩‍🍳 Instructions

1️⃣ Prepare the Onions

1. Trim the top and bottom of each onion.

2. Make a shallow cut down one side.

3. Boil onions in salted water for 10–12 minutes until layers soften.

4. Drain and cool slightly, then gently separate layers.

2️⃣ Make the Jeweled Rice Filling

1. Heat oil or butter in a pan.

2. Sauté chopped onion until soft.

3. Add garlic and spices; cook 30 seconds until fragrant.

4. Stir in soaked rice and toast for 1 minute.

5. Add cranberries, raisins, nuts, herbs, and orange zest.

6. Season with salt and pepper. Remove from heat (rice stays partially uncooked).

3️⃣ Stuff the Onions

1. Place 1–2 tbsp rice filling into each onion layer.

2. Roll gently into neat bundles.

3. Arrange seam-side down in a wide pot or baking dish.

4️⃣ Cook

1. Pour broth, lemon juice, olive oil, and pomegranate molasses around onions.

2. Cover tightly.

3. Simmer on low 35–40 minutes
   or bake at 180°C / 350°F for 40–45 minutes until rice is tender.

🍽 To Serve

• Spoon pan juices over the onions

• Garnish with extra herbs, nuts, or pomegranate arils

• Serve warm or room temperature

❓ Q & A

Q: Can I make this vegan?
A: Yes — it’s naturally vegan if you use olive oil and vegetable broth.

Q: Can I add protein?
A: Yes. Add ground lamb, beef, or chickpeas to the filling (partially cook meat first).

Q: What can I substitute for pomegranate molasses?
A: Use 1 tsp honey + 1 tsp lemon juice.

Q: Can I make it ahead?
A: Absolutely. Stuff onions a day ahead and cook before serving.

Q: Are these served as a main or side?
A: Both! Serve as a main with yogurt sauce or as a luxury side dish.