Stuffed Onions with Spiced Lamb and Pomegranate

Ingredients

• •2 whole large Spanish onions
• •2 tablespoons extra-virgin olive oil
• •¼ pound ground lamb
• •1½ whole oil-packed anchovies
• •½ tablespoon kosher salt
• •½ teaspoon freshly ground black pepper
• •¾ cup raw jasmine rice
• •¼ teaspoon ground allspice
• •¼ teaspoon ground cinnamon
• •1 pinch ground nutmeg
• •3 cups low-sodium chicken broth
• •3 tablespoons pomegranate molasses
• •1 tablespoon chopped parsley
• •1 tablespoon chopped cilantro
• •3 tablespoons tomato paste
• •¼ cup pomegranate seeds
• •garnish

Cooking Instructions

1. 1.

   Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.

   25 min

2. 2.

   In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.

   50 min

3. 3.

   Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.

   15 min

4. 4.

   Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.

   132 min