Aegean-style olive oil–braised onions are separated into layers, filled with a rice mixture and simmered gently. Currants and mint balance the onion’s mild sweetness. Serve the stuffed onions cold.
Cut a cross into the top of each onion and blanch in boiling water for 3–4 minutes. Let them cool slightly, then separate the layers one by one.
Mix the rice, currants, pine nuts, dried mint, dill, salt and sugar in a bowl.
Place a 5 ml measure of filling in each onion layer and roll it up loosely.
Arrange the rolls snugly in a pot. Add the olive oil and water, then simmer over low heat for 30–35 minutes. Let cool and serve with lemon.
Important: Cut a cross into the top of each onion and blanch them in boiling water for 3–4 minutes. Once cool enough to handle, the layers will separate more easily. Caution: Do not pack the filling too tightly into the onion layers; it expands as it cooks and may tear them.
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