Stuffed Onions with Spiced Lamb and Pomegranate
Stuffed Onions with Spiced Lamb and Pomegranate is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Fill a medium pot with enough water to cover the onions and bring to a boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill a medium pot with enough water to cover the onions and bring to a boil.
Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes.
Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle.
Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
In a medium skillet, heat the oil over medium-high.
Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes.
Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes.
Add the rice and cook, stirring, until translucent, 2 to 3 minutes.
Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes.
Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes.
Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
Preheat the oven to 250°F.
In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste.
Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish.
Repeat with remaining onion layers and filling.
Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions).
Remove from oven and uncover.
Preheat broiler and broil until golden brown, 1 to 2 minutes.
Let cool for 10 minutes.
To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.