Experience a vibrant culinary journey with these delectable stuffed onions infused with exquisite Middle Eastern flavors. Each bite fills with tender basmati rice, aromatic garlic, fresh tomato, crisp carrot, and lively herbs, enhanced by subtle cumin and coriander notes. This dish transforms humble onions into a truly heartwarming, flavorful masterpiece.

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I love experimenting with flavors and this recipe for Middle Eastern stuffed onions is one of my favorites. I use 12 small onions, trimming their tops and bottoms and saving the inner layers, which I chop up along with 1/2 cup of reserved onion pieces.

I heat 2 tbsp olive oil in a pan and sauté 2 garlic cloves until fragrant. Then I stir in 1 cup of basmati rice, a diced tomato, and a finely diced large carrot.

I add 1 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp ground coriander for that distinctive Eastern flavor. I follow it all with 1 1/2 cups vegetable broth and let it simmer until the rice is tender.

Finally, I toss in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. This healthy and festive meal is a really easy dinner option that brings together the best of middle eastern and vegetarian recipes.

Why I Like this Recipe

1. I really like that the recipe uses every bit of the onions, it makes me feel like nothing goes to waste and its a clever way to add flavor.
2. I enjoy the way the basmati rice mixes with the veggies and herbs, its a combination that gives every bite a soothing, warming feel.
3. The blend of middle eastern spices and fresh herbs makes the dish feel unique and a little exotic, it reminds me of home-cooked meals with lots of love.
4. I appreciate how simple the recipe is, even though it looks fancy, its like a secret little trick to make a meal that impresses without being too complicated.

Ingredients

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Onions: provide fiber and flavor, making the dish hearty and beneficial for your health.
Olive oil: a healthy fat that brings a smooth texture and helps blend all the flavors.
Basmati rice: rich in carbohydrates offering energy along with a light nutty taste.
Tomato: adds tangy sweet notes while supplying vitamins and moisture to the mix.
Carrot: crunchy and subtly sweet, loaded with beta carotene and rich in fiber.
Garlic & herbs: boost flavor with antioxidants and aroma, rounding out the dish nicely.
Spices: cumin, coriander, and tomato paste add warmth, depth and a mildly sweet touch.
Reserved onion bits: they enrich the dish with extra flavour and natural sweetness.

Ingredient Quantities

12 small onions, tops and bottoms trimmed and inner layers reserved (chop up the extra bits)

1/2 cup finely chopped reserved onion pieces

2 tbsp olive oil

1 cup basmati rice, rinsed well

2 garlic cloves, minced

1 medium tomato, diced

1 large carrot, finely diced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh mint

1 tsp ground cumin

1/2 tsp ground coriander

1 tbsp tomato paste

1 1/2 cups vegetable broth

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F. Meanwhile, gently peel your 12 small onions, keeping the inner layers aside and chopping up any extra bits for later use.

2. In a large skillet, heat up 2 tbsp olive oil over medium heat. Add the 1/2 cup of finely chopped reserved onion pieces and 2 minced garlic cloves.

3. Toss in the diced medium tomato and finely diced large carrot. Cook until they start to soften, about 3-4 minutes.

4. Stir in the 1 cup of rinsed basmati rice along with 1 tbsp tomato paste, 1 tsp cumin, and 1/2 tsp coriander. Mix well so that the rice gets coated with all the flavours.

5. Add in the 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. Season with salt and pepper to taste.

6. Pour 1 1/2 cups of vegetable broth to the mixture and let it simmer until the rice is partly cooked, about 5 minutes.

7. Carefully remove a few inner layers from the whole onions to create a small cavity and fill each one generously with the rice and veggie mixture.

8. Place the stuffed onions upright in a baking dish, lining any gaps with the leftover chopped onion bits if needed.

9. Cover the dish with foil and bake in the preheated oven for about 45-50 minutes until the onions are tender and the rice is fully cooked.

10. Remove the foil and bake for an extra 10 minutes to get a bit of color on top. Serve warm and enjoy your delicious warming meal!

Equipment Needed

1. Preheated oven – you’ll need one to bake the stuffed onions
2. Baking dish where you can arrange and cook the onions upright
3. Aluminum foil to cover the dish while it bakes
4. Large skillet for cooking the rice and veggie mix
5. Cutting board to peel the onions and chop the vegetables
6. Sharp chef’s knife for dicing, mincing and chopping all the ingredients
7. Measuring cups and spoons to accurately measure the oil, broth, spices and rice
8. Wooden spoon or spatula to stir everything together
9. Fine-mesh sieve or colander to rinse the basmati rice

FAQ

Question: Can I substitute the basmati rice for another type of rice?

Answer: Yeah, you can use any long grain rice, though the texture might change a bit. Just make sure you rinse it well to get rid of extra starch.

Question: Do I have to use reserved inner onion layers for the filling?

Answer: Not really, but using them boosts the flavor. If you dont have any left, finely chopping some extra onion might do the trick.

Question: How do I know when the stuffed onions are done cooking?

Answer: They should be tender when pricked with a fork and the rice filling should be fully cooked with the broth absorbed. Just check the texture to be sure.

Question: Can I prepare this meal ahead of time?

Answer: Sure, you can prep the onions and filling ahead and then store it in the fridge. Just pop 'em in the oven when you're ready to eat.

Question: Do spices like cumin and coriander really make a difference?

Answer: Absolutely, they bring that unique Middle Eastern flavor to the dish and make it extra warming. Dont skip 'em unless you really must.

Make These Middle Eastern Stuffed Onions For A Warming Weeknight Meal Recipe Substitutions and Variations

If you don’t have enough reserved onion pieces, try using finely chopped shallots instead.
If olive oil is missing from your pantry, you can use any neutral oil like vegetable oil or canola oil.
If basmati rice isn’t available, jasmine rice or even quinoa could be a neat swap though you might need to tweak the cooking time.
If fresh parsley is hard to find, cilantro is a great alternative that still brings in that fresh flavor.
And if you’re out of fresh mint, you can use basil for a slightly different, yet still tasty, twist.

Pro Tips

1. Try to choose onions that are roughly the same size so they cook even and stuff inside evenly.
2. When you let the rice and veggie mixture simmer, keep the heat low so it doesn’t dry out and all the flavors mix up really well.
3. Don’t be afraid to add a little pinch of extra spices like red pepper flakes or smoked paprika if you like a bit of heat; it can really boost the taste.
4. Use the extra chopped onion bits you reserved wisely – toss some into the pan while cooking and sprinkle the rest on top before baking for an extra pop of flavor.