Post by Amani on Jun 10, 2014 13:37:49 GMT -5
Dolma Mahshi (Iraqi Stuffed Onions)
Saveur, June 2014
Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls from Aladdin's Castle Café (http://aladdinscastlecafe.com/). This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People (http://www.saveur.com/article/Travels/Portland-Food-Trucks).
2 cups jasmine rice
1 cup finely chopped parsley
½ cup olive oil
⅓ cup finely chopped cilantro
¼ cup pomegranate molasses (available from Buy Asian Foods.com)
¼ cup tomato paste
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
Kosher salt and freshly ground black pepper, to taste
4 large white onions
1 cup chicken stock
1 (14-oz.) can whole, peeled tomatoes in juice, pureed
2 tsp. ground sumac, plus more to garnish (available from Mama's Lebanese Kitchen)
Greek-style yogurt, to serve
1. Make the stuffing: Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1 ½ cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.
2. Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6-qt. saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.
3. Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9" x 13" baking dish. Pour stock and tomatoes over rolls and sprinkle with sumac; season with salt and pepper.
4. Heat oven to 375°. Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour. Divide rolls among serving plates and sprinkle with more sumac; serve with the yogurt.
Serves 6 to 8.
Saveur, June 2014
Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls from Aladdin's Castle Café (http://aladdinscastlecafe.com/). This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People (http://www.saveur.com/article/Travels/Portland-Food-Trucks).
2 cups jasmine rice
1 cup finely chopped parsley
½ cup olive oil
⅓ cup finely chopped cilantro
¼ cup pomegranate molasses (available from Buy Asian Foods.com)
¼ cup tomato paste
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
Kosher salt and freshly ground black pepper, to taste
4 large white onions
1 cup chicken stock
1 (14-oz.) can whole, peeled tomatoes in juice, pureed
2 tsp. ground sumac, plus more to garnish (available from Mama's Lebanese Kitchen)
Greek-style yogurt, to serve
1. Make the stuffing: Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1 ½ cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.
2. Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6-qt. saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.
3. Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9" x 13" baking dish. Pour stock and tomatoes over rolls and sprinkle with sumac; season with salt and pepper.
4. Heat oven to 375°. Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour. Divide rolls among serving plates and sprinkle with more sumac; serve with the yogurt.
Serves 6 to 8.