Persian-Style Stuffed Onions (Dolma Fiyaz)

There are many types of dolma (stuffed dishes), but stuffed onions have always been my favorite.

Living in a small community often means getting creative in the kitchen. Sometimes the local grocery store doesn't have everything you need, and you learn to improvise with what is available.

This version was born from exactly that kind of improvisation. The ingredients may not be completely traditional, but the result is warm, comforting, and absolutely delicious.

Ingredients

• 2 dried Persian limes, cracked
• 5 large red or white onions
• 1/4 bag frozen chickpeas
• 1 lb (500 g) ground beef
• 1 large white onion, diced
• 3/4 cup pomegranate juice
• 1 tsp onion soup mix
• 2 garlic cloves, crushed
• 1 cup Persian or round rice
• 1 tomato, grated
• Salt, to taste
• Black pepper, to taste
• 1 tbsp cumin, plus more to taste

Directions

1. Peel the onions and make a slit halfway through each one from top to bottom.
2. Place the onions in boiling water and cook for about 20 minutes.
3. Remove from the water and carefully separate the onion into individual layers, keeping the layers intact for stuffing.
4. Rinse the rice until the water runs clear and leave it soaking until needed.
5. Sauté the diced onion until golden brown, then transfer it to a bowl and allow it to cool.
6. In a large bowl, combine the ground beef, drained rice, sautéed onion, garlic, cumin, salt, and pepper. Mix well and let the mixture rest.
7. Dice the unusable inner onion pieces and sauté them in a wide skillet or sauté pan.
8. Once golden, add the grated tomato and chickpeas. Cook for a few minutes, then add 1/4 cup water and remove from the heat.
9. Fill each onion layer with a portion of the meat mixture and roll or fold it closed.
10. Arrange the stuffed onions in the pan and add the cracked Persian limes.
11. In a bowl, whisk together the pomegranate juice, onion soup mix, a little salt, additional cumin, and 1 cup water.
12. Pour the mixture over the onions. The liquid should reach about halfway up the stuffed onions. Add a little more water if needed.
13. Cover and bring to a boil.
14. Reduce the heat and cook, covered, for 40 minutes to 1 hour, until the onions are tender and the filling is fully cooked.

Serve warm and enjoy.

Noshe jan!