Stuffed Onions (Basal Mahshi)
Tender rolled onion layers filled with a herbed rice and nut filling baked in a lemon broth.
Servings: 6 servings
Calories: 340kcal
Ingredients
- 6 large onions ~250g (8.8 oz) ea
Filling
- 1 ¼ cup medium grain rice washed and drained
- 1 tablespoon tomato paste
- 1 tablespoon hot red pepper paste aka aci biber salcasi
- 3 cloves garlic crushed
- ½ cup cilantro finely chopped (fresh coriander), plus more for garnishing
- ¼ cup mint leaves finely chopped
- ¼ cup pine nuts or slivered almonds
- 1 teaspoon Lebanese 7 spice or allspice
- 2 tablespoon olive oil
- 1 tablespoon pomegranate molasses
- 2 teaspoon salt
- ¼ teaspoon black pepper cracked
- 1 tablespoon vinegar I use apple cider vinegar
- 1 teaspoon coriander powder
Cooking Liquid
- ⅓ cup lemon juice fresh
- 1 tablespoon vinegar I use apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper cracked
- reserved onion cooking water to top up to 3½ cups total
Instructions
- Cut off the ends of each onion and peel them. Then place a slit in each onion from the center outwards to open the layers, being careful not to slice the onions completely. Watch video for demonstration.6 large onions
- Place the onions into a pot and cover with cold water. Bring them to a boil on high heat. Once boiling turn the heat down to medium and simmer for 15 minutes.
- Transfer the boiled onions to a colander and allow them to start cooling. Keep the onion water to use in the broth. Under running water, carefully separate each onion layer discarding any loose membranes. Save the hearts of the onions to use in other recipes.
- In a bowl add the rice, tomato paste, red pepper paste, garlic cloves, cilantro, mint, pine nuts, Lebanese 7 spice, olive oil, pomegranate molasses, black pepper, salt, vinegar and coriander powder. Mix until evenly combined.1 ¼ cup medium grain rice, 1 tbsp tomato paste, 1 tbsp hot red pepper paste, 3 cloves garlic, ½ cup cilantro, ¼ cup mint leaves, ¼ cup pine nuts, 1 tsp Lebanese 7 spice, 2 tbsp olive oil, 1 tbsp pomegranate molasses, 2 tsp salt, ¼ tsp black pepper, 1 tbsp vinegar, 1 tsp coriander powder
- Take each onion layer and add a spoonful of the rice mixture, then roll to enclose. Place the stuffed onion into a casserole dish (see tips above) seam-down. Repeat until all layers and rice are used.
- Whisk together the lemon juice, vinegar, salt, and black pepper. Then top up with onion water until 3½ cups is reached.⅓ cup lemon juice, 1 tbsp vinegar, 1 tsp salt, ¼ tsp black pepper, reserved onion cooking water
- Pour the cooking liquid over the onions. Place the lid onto the casserole dish and bake in a preheated fan-forced oven of 180C (356F) for 75 minutes.
- Remove the onions from the oven and let them stand for 15 minutes with the lid on. Serve warm or at room temperature with a sprinkle of fresh cilantro.
Video
Notes
This recipe will make approximately 34 pieces - each serving is between 5-6 pieces.
No Lebanese 7 spice on hand? Substitute with straight allspice.
Pine nuts can be swapped for slivered almonds.
Store in an airtight container in the fridge for up to one week. US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml
Pine nuts can be swapped for slivered almonds.
Store in an airtight container in the fridge for up to one week. US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml
Nutrition
Serving: 6pieces | Calories: 340kcal | Carbohydrates: 60g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1194mg | Potassium: 376mg | Fiber: 5g | Sugar: 9g | Vitamin A: 224IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 3mg