Stuffed Onions with Pomegranate Sauce

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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 4-6

Recipe Card

For the Stuffed Onions


  • 3 large yellow onions
  • 3 large red onions
  • 1 1/2 cups jasmine rice
  • 2 carrots, chopped into small cubes
  • 1 zucchini, chopped into small cubes
  • 5 cloves garlic, crushed
  • 1 fresh jalapeño, diced
  • 3 celery stalks, finely chopped
  • 1 cup cranberries
  • Handful chopped parsley
  • Handful chopped cilantro
  • 1 grated tomato
  • 2 tablespoons Pomegranate molasses
  • Salt, to taste
  • Black Pepper, to taste
  • Ground nutmeg, to taste
  • Olive Oil, to taste

For the Sauce


  • 3 cups 100% pomegranate juice
  • 2 tablespoons chopped parsley
  • 2 tablespoons agave
  • 1 teaspoon ground black pepper
  • Dash of salt

For topping


  • 1 cup pomegranate seeds
  • 2 tablespoons chopped parsley


  • Step 1

    Boil water in a large deep pan. Peel and cut onions down the center and boil for 20-25 minutes. Remove from heat and place in a large bowl to cool.

  • Step 2

    Over medium high heat, drizzle a generous amount of olive oil into a frying pan. Add garlic, jalapeño, carrots, celery and zucchini. Cook for 5 minutes. Add the rice & grated tomato and fry for an additional 5 minutes.

  • Step 3

    Remove the mixture from heat and season with salt, pepper, pomegranate molasses, nutmeg, parsley, cilantro and cranberries. Mix until combined and set aside.

  • Step 4

    Carefully separate the layers of the onions with a spoon and set aside.

  • Step 5

    Stuff each layer wit 1.5-2 tbsp of the stuffing and wrap the onion around it. Place each one in the saucepan, making sure the opening is facing down. Finish up all the onions & stuffing. Drizzle olive oil on top

  • Step 6

    Mix pomegranate juice, honey, black pepper and a dash of salt in a medium bowl. Whisk everything together.

  • Step 7

    Pour the sauce on top of the onions gently. Bring the sauce to a boil and then reduce the heat to a simmer and cover. Cook for 25 minutes.

  • Step 8

    Remove lid. Sprinkle chopped parsley and pomegranate seeds.