Middle Eastern Stuffed Onions

Name: Middle Eastern Stuffed Onions with Pomegranate Molasses
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 medium yellow onions; 1 lb ground beef; 1 cup long-grain white rice; 2 Roma tomatoes; 1/2 small onion; 1/2 cup fresh parsley; 2 tbsp tomato paste; 2 tbsp pomegranate molasses; salt, to taste; black pepper, to taste; 3 tbsp tomato paste (for the sauce); 2 cups water; Greek yogurt or labneh, for serving

Middle Eastern stuffed onions are tender yellow onions filled with spiced ground beef and rice, then braised in a tangy-sweet sauce of tomato paste and pomegranate molasses. The dish balances savory meat with bright acidity and pairs beautifully with yogurt or labneh.

🌍Middle Eastern 🏷️Stuffed onions 🏷️Dolma 🏷️Ground beef 🏷️Pomegranate molasses Comfort food

🏷️

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TikTok

Total

2h 10m

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

8 medium yellow onions
1 lb ground beef
1 cup long-grain white rice
2 Roma tomatoes
1/2 small onion
1/2 cup fresh parsley
2 tbsp tomato paste
2 tbsp pomegranate molasses
salt, to taste
black pepper, to taste
3 tbsp tomato paste (for the sauce)
2 cups water
Greek yogurt or labneh, for servingoptional

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Instructions

1
Trim the ends of the onions, peel them, and make a shallow slit lengthwise from top to bottom, not cutting all the way through.
2
Place the onions in a large pot of boiling water and cook for 8-10 minutes, or until the layers have softened and are easy to separate.
3
While the onions boil, prepare the filling. In a large bowl, combine the ground beef, rinsed rice, diced tomatoes, diced onion, chopped parsley, 2 tbsp of tomato paste, pomegranate molasses, salt, and pepper. Mix thoroughly.
4
Once the onions are cool enough to handle, carefully separate the layers one by one.
5
Stuff each onion layer with the filling mixture and gently roll to seal.
6
Arrange the stuffed onions snugly in a single layer in a wide, heavy-bottomed pan.
7
In a separate bowl, whisk together 3 tbsp of tomato paste and 2 cups of water to create the sauce. Pour this mixture evenly over the stuffed onions in the pan.
8
Cover the pan first with a piece of parchment paper, then tightly with aluminum foil or a lid.
9
Bring to a gentle simmer on the stovetop, then reduce the heat to low. Cook for 1 to 1.5 hours, until the rice is fully cooked and the sauce has thickened.
10
Serve hot, optionally over a bed of Greek yogurt or labneh.

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Tips & Notes

Pro tips

Boil onion halves before stuffing to soften them and prevent splitting during the long braise. Cool slightly before hollowing to avoid burns.
Mix the ground beef filling with just enough water to keep it moist but not soggy—about 2–3 tablespoons—so it holds together and absorbs the sauce flavor.
Combine tomato paste and pomegranate molasses in the sauce before adding water; this ensures even distribution and prevents scorching on the pan bottom.
Taste the sauce midway through cooking and adjust acidity with a squeeze of lemon juice if it feels too rich or heavy.

Substitutions

Ground beef → ground lamb (more traditional Middle Eastern flavor)
Pomegranate molasses → equal parts lemon juice and honey or red wine vinegar with a pinch of sugar (milder acidity)
Greek yogurt or labneh → thick sour cream or strained yogurt (for serving)

Storage & make-ahead

Store cooled stuffed onions in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot over medium-low heat with a splash of water until warmed through, about 15 minutes.

Common Questions

Can I make stuffed onions ahead of time?

Yes. Assemble and refrigerate up to 24 hours before cooking, or freeze for up to 3 months. Add 10–15 minutes to cooking time if cooking from cold.

What's the best way to hollow out onions without them falling apart?

Cut onions in half lengthwise and boil for 5–7 minutes to soften. Once cool, gently peel away layers and scoop the center with a spoon, leaving 2–3 outer layers intact for structure.

Can I substitute pomegranate molasses?

Use a mix of lemon juice and a pinch of sugar, or red wine vinegar with a touch of honey. Pomegranate molasses adds authentic depth, but these alternatives work in a pinch.