دولمة البصل

Add olive oil to a pot over heat.

Add chopped onion and sauté until soft.

Add salt, then the meat, and cook until browned.

Add garlic, turmeric, black pepper, and curry. Stir well.

Add tomato paste and mix.

Rinse the rice and add it to the mixture. Stir to combine.

Add more olive oil, chopped tomatoes, and pomegranate molasses. Stir

Add parsley, stir well, then remove from heat and let cool.

Peel the brown onions and cut them in half.

Boil the onion halves until the layers soften and separate easily.

Take one onion layer, place some filling in the center, and roll it up.

Arrange the stuffed onion rolls in a cooking pot.

Place the pot over low heat without any broth first to slightly sear the rolls.

Prepare the broth using the same spices, pomegranate molasses, tomato molasses, salt, olive oil, add a cup of hot water, stir well and then put it on the dolma.

Cover the pot and simmer until the dolma is fully cooked, removing the lid in the last five minutes to allow the water to drain.