Description
Jeweled Rice Stuffed Onions is a captivating dish that combines the sweetness of onions with a delightful medley of spices, nuts, and dried fruits. This recipe is a true celebration of color and taste, making it an ideal choice for special occasions or as a showstopping side dish.
Ingredients
Scale
- 2 large yellow onions, ends trimmed and peeled
- 1 1/2 tablespoon kosher salt (for boiling water)
- 1 cup basmati rice, rinsed
- 1/4 cup sliced almonds
- 1/4 cup shelled pistachios, chopped
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoon fresh lemon juice
- 4 tablespoon olive oil (divided)
- 4 tablespoon unsalted butter, melted
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/4 cup golden raisins
- 2 tablespoon dried cranberries or tart cherries, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup vegetable broth
- 2 tablespoon tomato paste
Instructions
- Begin by bringing a large pot of water to a boil, adding the 1 1/2 tablespoon of kosher salt. Carefully add the whole onions and boil them for 15 to 20 minutes, until they are softened but still intact. Drain the onions and allow them to cool slightly. Once cooled, gently separate the onion layers into individual pieces.
- In a dry skillet, toast the sliced almonds and chopped pistachios for 3 to 4 minutes, until they are fragrant and lightly golden. Set the toasted nuts aside.
- In a small bowl, combine the crumbled saffron threads with the fresh lemon juice. Allow this mixture to steep for a few minutes, as the saffron will infuse the lemon juice with its vibrant color and subtle floral aroma.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed basmati rice and stir to coat the grains. Pour in the melted butter, 1 teaspoon of salt, black pepper, cumin, cardamom, and cinnamon. Stir in the saffron-lemon mixture and 1 cup of water. Bring the mixture to a boil, then cover, reduce the heat to low, and cook for 3 to 4 minutes, or until the rice is just undercooked.
- Gently stir the toasted almonds and pistachios, golden raisins, chopped cranberries or tart cherries, and fresh parsley into the partially cooked rice. Allow the mixture to cool slightly, being mindful not to mash the rice grains.
- Place 2 to 3 tablespoon of the rice filling in the center of each individual onion layer and carefully roll them up, seam-side down. Arrange the stuffed onions in a greased baking dish.
- In a small bowl, whisk together the vegetable broth, tomato paste, and the remaining 2 tablespoon of olive oil. Pour this savory broth over the stuffed onions in the baking dish.
- Cover the baking dish with foil or a lid and bake the Jeweled Rice Stuffed Onions in a 350°F oven for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed.
Notes
Jeweled Rice Stuffed Onions pairs beautifully with a variety of side dishes, such as a fresh Mediterranean salad, roasted vegetables, or a simple green salad.
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg