بصل محشي

We bring a large pot of water to a boil.

We peel the onions and make a small vertical slit in each one with a knife to help separate the layers.

We boil the onions in the hot water for 20 minutes until they soften and the layers become easy to separate.

We prepare the stuffing by mixing the rice, ground meat, tomatoes, parsley, mint, garlic, cumin, coriander, salt, pepper, pomegranate molasses, and tamarind paste (if using).

We gently separate the onion layers and stuff each one with a spoonful of the mixture, then roll them up.

We arrange the stuffed onions in a wide pot with relatively short sides.

We pour in enough water to just cover the onions, and add the same spices used in the filling.

We bring the pot to a boil over high heat.

We then cover the pot, lower the heat, and let it simmer for 45 to 55 minutes until the liquid is absorbed and the onions are fully cooked.

We can optionally broil the dish in the oven to brown the tops before serving.