Preparing the Onions

Cup of Yum
1. Bring a large pot of water on high heat to boil.
2. Peel the onions and cut a small slice off the top and bottom of each onion.
3. 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.
4. 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.
5. Remove the onions from the water using tongs and let them cool slightly.
6. 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

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

Stuffing the Onions

1. 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.
2. Fold the sides of the onion layer over the filling to create a neat little parcel.
3. Place the stuffed onion in a pot, seam side down. Repeat with the remaining onions and filling.

Cooking the Sogan Dolmasi

1. 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.
2. Pour the mixture carefully over the stuffed onions.
3. 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.
4. Let them rest for 15 minutes before serving.