Ingredients with Measurements:
- 6 large onions
- 1 cup of rice
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped dill
- 1/2 cup of chopped scallions
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of allspice
- 1/4 teaspoon of cumin
- 2 cups of water
Special equipment needed:
- A large pot with a lid
- A sharp knife
- A spoon
Step-by-step instructions:
1. Cut off the tops and bottoms of the onions and peel off the outer layer. Cut a small slice off the bottom of each onion so that they can stand upright.
2. Using a sharp knife, carefully scoop out the inside of each onion, leaving a thin layer of onion intact. Reserve the scooped-out onion pieces.
3. Rinse the rice in cold water and drain.
4. In a large bowl, mix together the rice, parsley, mint, dill, scallions, olive oil, salt, black pepper, cinnamon, allspice, and cumin. Add the reserved scooped-out onion pieces and mix well.
5. Stuff each onion with the rice mixture, leaving a little space at the top for the rice to expand.
6. Place the stuffed onions in a large pot with a lid. Pour 2 cups of water over the onions.
7. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, or until the rice is cooked and the onions are tender.
8. Remove the onions from the pot with a spoon and arrange them on a serving platter.
9. Serve hot or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cook over low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 240
Fat: 8g
Carbohydrates: 40g
Protein: 5g
Fiber: 6g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of rice you prefer.
- You can substitute the parsley, mint, dill, and scallions with any herbs you like.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add ground beef or lamb to the rice mixture for a meaty version of onion dolma.
- You can add raisins or pine nuts to the rice mixture for a sweeter version of onion dolma.
- You can use grape leaves instead of onions to make grape leaf dolma.
Tips and tricks:
- Be careful when scooping out the inside of the onions to avoid breaking them.
- You can use the leftover scooped-out onion pieces in other recipes, such as soups or stews.
- If the onions are too large, you can cut them in half before stuffing them.
- You can sprinkle some lemon juice over the onions before serving for a tangy flavor.
Storage instructions:
Store any leftover onion dolma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the onion dolma in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the onion dolma on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, lemon wedges, or chopped tomatoes.
Pairings:
Onion dolma pairs well with a simple salad or some roasted vegetables.
Suggested side dishes:
Hummus, baba ganoush, or tzatziki.
Troubleshooting advice:
- If the rice is not cooked after 45 minutes, add a little more water and continue cooking until the rice is tender.
- If the onions are too soft and fall apart, try using smaller onions or cutting them in half before stuffing them.
Food safety advice:
- Make sure the onions are thoroughly cooked before serving.
- Store any leftover onion dolma in the refrigerator and consume within 3 days.
Food history:
Dolma is a popular dish in Middle Eastern and Mediterranean cuisine. It is typically made with stuffed vegetables, such as onions, grape leaves, or peppers.
Flavor profiles:
Onion dolma is a savory dish with a slightly sweet and tangy flavor from the onions and herbs.
Serving suggestions:
Serve onion dolma as a main dish or as part of a mezze platter.
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Region: Turkish