Soğan Dolması (Turkish Stuffed Onions)

Ingredients

• 3-4 large onions
• 3-4 cups water
• 2 tbsp olive oil (divided)
• 1 cup rice
• 1/2 cup onion (finely diced)
• 5 cloves garlic (minced)
• 1/2 cup carrots (finely diced)
• 1/2 cup red or green bell pepper (finely diced)
• 1/2 cup french beans (finely diced)
• 1/2 cup fresh herb of choice (I used scallion & parsley)
• 3 tbsp tomato paste (divided)
• 1 tsp allspice powder
• 1 tsp chilli powder or paprika
• 2 tsp salt (divided)
• 1 tsp ground black pepper (divided)

Instructions

1. 1

   --- Methods ---

2. 2

   Peel off 2-3 outer layers of onions, make a deep cut on 1 side but stop at the middle of onion.

3. 3

   Place them into a pot, add water, bring to a boil & simmer for 15-20 mins until onions turn translucent & becomes soft.

4. 4

   Drain (reserve cooking water), let them cool for 10 mins & peel off individual layers gently (reserve inner layers that are too small)

5. 5

   In a large bowl, combine 1 tbsp olive oil, 1 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper with the rest of the ingredients & mix well with hands.

6. 6

   Combine reserved onion water, 2 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper, mix well & set aside.

7. 7

   In a large pot, drizzle 1 tbsp olive oil, arrange small pieces of onion set aside earlier & set aside.

8. 8

   Take 1 onion leaf, place 1 tbsp of rice mixture, roll to contain the filling & arrange inside pot (on top of small onion pieces)

9. 9

   When done rolling, place a heatproof plate on top of stuffed onions, pour tomato paste mixture (add more water to cover dolmas if needed) & bring to a boil on medium high.

10. 10

    Cover pot, lower heat to medium low & cook for 30-40, remove 1 to test for doneness & seasoning.

11. 11

    Adjust seasoning or continue cooking if needed & serve hot, warm or cold.