محشي البصل

Peel the onions, then cut each into halves.

Boil a pot of water, add the onions, and cook until they become soft and easy to handle.

To prepare the filling, place the rice, chopped parsley, finely chopped tomatoes, fresh mint, olive oil, pomegranate molasses, salt, dried mint, and lemon juice in a bowl.

Add coffee powder to the filling and mix all the ingredients well.

Stuff the onion halves by placing some filling at one end, then gently roll them.

Arrange the stuffed onions in a baking tray.

To prepare the sauce, place the sauce left over from the filling in a bowl, add hot water as needed, then add tomato paste and salt and stir well.

Pour the sauce over the stuffed onions in the tray and drizzle olive oil on top.

Cover the tray with parchment paper and then with aluminum foil.

Place the tray in a preheated oven at medium heat and bake until the onions are fully cooked.

After baking, remove the foil and place the tray under the broiler for a few minutes until the onions turn golden.

Garnish the dish with pomegranate seeds, mint leaves, and lemon slices before serving.