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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
ingredients
- 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
ingredients
- 3 cups 100% pomegranate juice
- 2 tablespoons chopped parsley
- 2 tablespoons agave
- 1 teaspoon ground black pepper
- Dash of salt
For topping
ingredients
- 1 cup pomegranate seeds
- 2 tablespoons chopped parsley
Method
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.