MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Onions w/Spiced Lamb & Pomegranate
Categories: Lamb/mutton, Vegetables, Fruits, Rice, Herbs
Yield: 5 Servings
2 lg Spanish onions; peeled, left
- whole
2 tb Extra-virgin olive oil; plus
- more for drizzling
1/4 lb Ground lamb
1 1/2 Oil-packed anchovies;
- drained, patted dry, fine
- chopped
1/2 tb (ea) Kosher salt & ground
- black pepper
3/4 c Raw jasmine rice
1/4 ts Ground allspice
1/4 ts Ground cinnamon
1 pn Ground nutmeg
3 c Chicken broth; divided
3 tb Pomegranate molasses;
- divided
1 tb Chopped parsley; + more for
- garnish
1 tb Chopped cilantro; + more for
- garnish
3 tb Tomato paste
1/4 c Pomegranate seeds; garnish
BOIL THE ONIONS: 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.
MAKE THE STUFFING: 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.
STUFF AND BAKE THE ONIONS: Preheat oven to 250++F/120++C.
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.
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.
Makes 4 to 6 servings
by Ori Menashe; Bestia
Epicurious | September 2014
From:
http://www.epicurious.com
Uncle Dirty Dave's Archives
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