Soğan Dolması is a traditional Turkish dish of hollowed onions filled with seasoned ground beef or lamb, rice, and herbs, then baked in a savory tomato and pomegranate molasses sauce. The tender, caramelized onions absorb the tangy sauce while the filling stays moist and aromatic.
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Prepare the onions by cutting off the ends and making a slit halfway through to the center.
Place the onions in a large pot of boiling water and cook until the layers are soft enough to separate, about 10-15 minutes.
Once cool enough to handle, carefully separate the onion layers to create 'cups' for stuffing. Finely chop the small, inner layers and set them aside for the filling.
In a large bowl, combine the ground meat, chopped inner onion layers, minced garlic, parsley, dried mint, Aleppo pepper, allspice, salt, and pepper.
Add 2 tablespoons of tomato paste, the rinsed rice, and 2 tablespoons of pomegranate molasses to the bowl.
Mix the filling ingredients thoroughly with your hands until well combined.
Take an onion layer and fill it with about a tablespoon of the meat and rice mixture, then gently roll it to enclose the filling.
Arrange the stuffed onions tightly next to each other in a single layer in a baking dish.
To make the sauce, whisk together the hot water, olive oil, the remaining 1 tablespoon of tomato paste, the remaining 1 tablespoon of pomegranate molasses, and salt.
Pour the sauce evenly over the stuffed onions in the baking dish.
Cover the baking dish tightly with aluminum foil.
Bake for 1 to 1.5 hours, until the onions are tender and the filling is fully cooked.
Serve hot, garnished with fresh parsley. Enjoy with a side of yogurt if desired.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 15–20 minutes, covered, to preserve tenderness.
Yes. Ground chicken works but produces a milder flavor. Increase herbs and spices slightly to compensate, and reduce baking time by 5–10 minutes since chicken cooks faster.
Substitute with 1 tbsp pomegranate juice mixed with 1 tsp balsamic vinegar or lemon juice for acidity and depth.
Pierce the thickest part with a fork; it should meet little resistance. The outer layers should be soft and slightly caramelized, typically after 45–50 minutes in the oven.
Yes. Assemble the dish up to 1 day ahead, cover, and refrigerate. Add 10–15 minutes to baking time if baking from cold.
Cut the top 1/2 inch off, then gently peel away layers from the center using a small spoon or melon baller, leaving at least 2–3 outer layers intact for structure.
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