Stuffed vegetables and leaf rolls
Onion layers are separated after boiling, wrapped around a ground meat filling, and simmered in a tart pomegranate molasses sauce. The onions turn soft and sweet as they cook, making this a striking centerpiece.
Make a deep cut from one side of each onion toward the center. Boil until the layers soften and begin to separate, then separate them layer by layer.
Mix the ground meat, rinsed rice, tomato paste, parsley, salt, and black pepper.
Place a small amount of filling on each onion layer and roll it up. Use only a little filling because the rice will expand.
Arrange the stuffed onions in a pot. Add the pomegranate molasses, olive oil, and hot water, weigh them down with an inverted plate, and simmer over low heat until the rice and onions are tender.
Be patient when boiling and separating the onion layers. Make a deep cut toward the center on one side before boiling so the layers separate easily. The pomegranate molasses sauce gives the onions a sweet-tart flavor as they cook. Contains ground meat.
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