Rice Stuffed Onions - Sogan Dolmasi

Name: Rice Stuffed Onions - Sogan Dolmasi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 20 pieces
Ingredients: 5 large onions; 250 g ground beef; 150 g short-grain rice; 2 tablespoon pomegranate molasses; 2 tablespoon good quality olive oil; 2 tablespoon tomato paste; 2 tablespoon parsley; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon paprika; ½ teaspoon allspice; 1 ½ cup water; 1 tablespoon tomato paste; 1 tablespoon pomegranate molasses

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
20 pieces
Calories
51 kcal
Course
Main Course, Appetizer
Cuisine
Mediterranean, Middle Eastern, Turkish

Rice Stuffed Onions - Sogan Dolmasi

Dana Farley

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Rice Stuffed Onions, or Sogan Dolmasi is a traditional Middle Eastern dish that brings out the best in simple ingredients.

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Ingredients

Servings

5 large onions
250 g ground beef
150 g short-grain rice
2 tablespoon pomegranate molasses
2 tablespoon good quality olive oil
2 tablespoon tomato paste
2 tablespoon parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon allspice

For the Sauce

1 ½ cup water
1 tablespoon tomato paste
1 tablespoon pomegranate molasses

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Instructions

Preparing the Onions

Bring a large pot of water on high heat to boil.
Peel the onions and cut a small slice off the top and bottom of each onion.
Carefully cut halfway down the center from top to bottom with a small sharp knife. Avoid cutting all the way through or the onions will fall apart.
Reduce the heat to medium, and blanch the onions in simmering water for about 10 minutes. This will soften them and make it easier to separate the layers.
Remove the onions from the water using tongs and let them cool slightly.
Carefully separate the layers, trying to keep them as intact as possible. These layers will form the "shells" for your stuffing.

Preparing the Rice Filling

Finely chop the inner remaining onion layers and place them in a bowl.
Add rinsed rice, ground beef, tomato paste, pomegranate molasses, olive oil, salt, freshly ground pepper, paprika, allspice, and chopped parsley to the chopped onions.
Mix well to combine all the flavors.

Stuffing the Onions

Take a layer of onion and gently fill it with the rice mixture. Be careful not to overfill, as the rice will expand as it cooks.
Fold the sides of the onion layer over the filling to create a neat little parcel.
Place the stuffed onion in a pot, seam side down. Repeat with the remaining onions and filling.

Cooking the Sogan Dolmasi

Once all the onions are stuffed and in the pot, mix together 1 ½ cups of water with 1 tablespoon tomato paste and 1 tablespoon of pomegranate molasses.
Pour the mixture carefully over the stuffed onions.
Bring the liquid to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the rice is fully cooked and the onions are tender.
Let them rest for 15 minutes before serving.

Equipments used:

Notes

Not all onions are created equal. For Sogan Dolmasi, large-sized yellow or white onions work best. They have a good balance of sweetness and sharpness and are easy to peel and separate into layers.
The onions and rice need time to cook slowly simmering on low heat for the flavors to meld together. If you rush this process, the rice may not cook evenly, or the onions may become too soft and fall apart.
If you run out of onion shells and still have some filling left, you can stuff other vegetables such as bell peppers, zucchini, and tomatoes.
Use fresh herbs for the best flavor. You can replace parsley with chives, dill, or mint, or use them all together for a more intense herb flavor.
To make this dolma dish vegetarian, you can use the filling I make for my Yaprak Sarma - Stuffed Grape Leaves recipe.

Nutrition Information

Show Details

Calories 51kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 138mg (6%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 42IU (1%) Vitamin C 4mg (4%) Calcium 14mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 20pieces

Amount Per Serving

Calories 51 kcal

% Daily Value*

Calories	51kcal	3%
Carbohydrates	11g	4%
Protein	1g	2%
Fat	0.3g	0%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.1g	1%
Sodium	138mg	6%
Potassium	101mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	42IU	1%
Vitamin C	4mg	4%
Calcium	14mg	1%
Iron	0.3mg	2%