محشي البصل

Make a vertical slit in each onion without cutting through completely, then boil them in hot water for 10 minutes until soft. Carefully separate the layers.

Prepare the stuffing by mixing the rice with tomatoes, onions, parsley, coriander, dill, garlic, olive oil, bouillon cube, salt, black pepper, sugar, ground coriander, lemon juice, and pomegranate molasses until well combined.

Stuff each onion layer with a small amount of filling and arrange them in a baking dish.

We prepare the sauce by mixing 3 cups of hot water with a vegetable broth cube, 3 tablespoons of pomegranate molasses, the juice of half a lemon, ½ teaspoon of salt, 1 teaspoon of sugar, and 2 tablespoons of olive oil until well combined.

Pour the sauce over the stuffed onions in the baking dish, then cover with aluminum foil.

Bake in a preheated oven at 200°C for 1 hour until the onions are tender and absorb the flavors.

Serve the stuffed onions hot with yogurt or salad.