Get Ready to Impress with Stuffed Onions

De Refika's Kitchen · 60 min

Ingredientes

Preparación

1. Peel 3 onions, make vertical cuts from the outer layers toward the centre. Simmer them in boiling water with a pinch of salt for about 15 to 20 minutes.
2. For the filling, finely chop 2 medium onions. Heat 1/2 cup olive oil in a wide pan and caramelise the onions with 1 teaspoon each of salt and sugar until golden brown.
3. Rinse 1/2 cup rice and soak it in boiling onion water to cover. Pour boiling water over 1 tablespoon currants to plump them.
4. Add the crushed peanuts, drained rice and currants to the caramelised onions. Add 1 teaspoon each of allspice, cumin, cinnamon and black pepper. Turn off the heat and let the filling cool.
5. Roughly chop 3 to 4 sprigs of mint and stir into the filling with 2 tablespoons pomegranate molasses.
6. Peel the layers off the boiled onions, discarding the innermost ones. Put about 1 teaspoon of filling on each layer and roll or fold it up.
7. Place the stuffed onions in the air fryer basket. Add enough lukewarm water to cover the bottom and 2 to 3 tablespoons olive oil. Cook at 180°C for 15 minutes on high air circulation, brush with pomegranate molasses, then cook 20 minutes more.
8. Without an air fryer: bake in an oven with top and bottom heat (fan) at 180°C for 45 minutes, then raise to 200°C for 15 more minutes.
9. For serving, mix 3 tablespoons strained yogurt with lemon zest and juice of a quarter lemon and a pinch of salt. Spread on the plate and set the onions on top.

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