Stuffed Onions with Spiced Lamb and Pomegranate

Ingredients for Stuffed Onions with Spiced Lamb and Pomegranate

• 2 large Spanish onions (450g ), peeled and left whole

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 110g lamb mince

• 1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped

• 1/2 tablespoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 140g raw jasmine rice

• 1/4 teaspoons ground allspice

• 1/4 teaspoons ground cinnamon

• 1 pinch ground nutmeg

• 725ml low-sodium chicken broth, divided

• 45ml pomegranate molasses, divided

• 1 tablespoon chopped parsley, plus more for garnish

• 1 tablespoon chopped coriander, plus more for garnish

• 3 tablespoons tomato paste

• 35g pomegranate seeds, for garnish

Fill 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 240ml 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, coriander, and 1 tablespoon pomegranate molasses.

Preheat the oven to 121°C. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 45ml 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 grill and grill until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.