محشي البصل

Cut the onion in half lengthwise as shown in the video.

Boil the onions in water for 10 minutes until they become soft and easy to separate.

Prepare the stuffing by mixing the rice with chopped onion, mint, parsley, tomatoes, hot pepper, garlic, lemon juice, olive oil, pomegranate molasses, tomato paste, red pepper paste, spices, salt, and seven-spice mix.

Mix the stuffing well until all ingredients are combined.

Carefully separate the onion layers and stuff them with the rice mixture.

Arrange the stuffed onions in a baking dish.

Prepare the sauce by mixing 1 cup of the onion blanching water with 2 tablespoons of tomato molasses, pepper molasses, pomegranate molasses, juice of half a lemon, 1 teaspoon of salt, seven spices, and olive oil.

Stir the sauce well until fully combined.

Pour the sauce over the stuffed onions.

Cover the dish with parchment paper, then aluminum foil to ensure even cooking.

Bake in a preheated oven at 200°C for one hour until fully cooked.