An Aegean-style olive-oil dish made by separating the layers of large onions, stuffing them with an olive-oil rice filling, and cooking over low heat. The onion's slightly sweet character is balanced by currants and mint, and it is served cold.
Make a cross-cut on top of the onions and blanch in boiling water for 3-4 minutes; once cooled, separate the layers one by one.
Mix the rice, currants, pine nuts, dried mint, dill, salt and sugar in a bowl.
Place a dessertspoon of filling on each onion leaf and roll loosely.
Arrange the stuffed rolls tightly in a pot, add olive oil and water on top, and cook covered over low heat for 30-35 minutes; serve with lemon once cooled.
Important: cut a cross into the onions and soak them in boiling water for 3-4 minutes to easily separate the layers. Caution: don't press the layers too tightly when stuffing, the filling expands while cooking and can tear the onion layer.
Adding a pinch of cinnamon and dried mint to the filling strengthens the sweet-and-sour balance characteristic of Aegean cuisine in the onion dolma — don't forget to drizzle plenty of olive oil before serving.
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