-
Make a one inch incision in the onion and place into boiling water for 8-10 minutes
-
Remove from boiling water and once they are cooled separate the layers and set aside
-
You're only going to be stuffing the first 4-6 larger layers
-
Chop the remaining onion
-
Heat oil over medium heat
-
Add onion stir for few minutes
-
Lower heat to low, add rice and stir for few minutes
-
Add tomato paste, dry mint, cinnamon, salt and pepper, pinch of red pepper or chilli, pomegranate molasses, diced tomatoes, parsley and lemon juice
-
Mix everything together over low heat for 3-5 minutes
-
Scoop roughly 1 tablespoon of filling into each onion
-
Wrap around and assemble neatly in pot
-
Top the onions with dates (any dried fruit you like) and garlic
-
In separate bowl, mix vegetable broth, tomato paste and lemon juice. Salt to taste
-
Place a heat proof plate on top of the onions in the pot (this will help keep them in tact)
-
Pour the sauce over them
-
Cook on low heat for 60 minutes