Jeweled Rice Stuffed Onions (Print Version)
# Ingredients:
→ For preparing onions
01 -
1.5 tablespoons kosher salt (Diamond Crystal), for onion boiling water
02 -
2 large yellow onions, ends trimmed and peeled
→ For jeweled rice filling
03 -
1/4 cup sliced almonds
04 -
1/2 teaspoon loosely packed saffron, crumbled
05 -
1 tablespoon lemon juice
06 -
4 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
07 -
1 cup basmati rice, rinsed until water runs clear
08 -
4 tablespoons unsalted butter, melted
09 -
2 cups water, divided
10 -
1/4 teaspoon black pepper, plus more to taste
11 -
1 cinnamon stick
12 -
1/2 teaspoon ground cumin
13 -
1/8 teaspoon ground cardamom
14 -
1/4 cup shelled salted pistachios, chopped, plus extra for garnish
15 -
2 tablespoons golden raisins, chopped, plus extra for garnish
16 -
2 tablespoons dried tart cherries, chopped, plus extra for garnish
17 -
1/4 cup chopped parsley, plus additional for garnish
18 -
flaky finishing salt, optional for garnish
# Instructions:
01 -
Bring approximately 3 liters of water to a boil. Slice roots and tips off onions and peel. Place one cut side down, then make a lengthwise slit from center to edge.
02 -
Once water is boiling, add kosher salt. Lower onions into water with tongs and simmer for about 20 minutes, until slightly translucent and tender. Remove and set aside to cool.
03 -
While onions cook, preheat oven to 175°C. Spread sliced almonds on a baking tray and toast for about 5 minutes until golden and fragrant. Remove almonds and increase oven temperature to 200°C.
04 -
When onions are cool enough to handle, carefully separate layers with your fingers. Slice larger outer layers in half to make approximately 20 onion shells. Set aside.
05 -
Dice smaller inner onion layers; these will be used in the rice mixture.
06 -
Combine saffron and lemon juice in a small bowl and set aside to bloom.
07 -
Heat 2 tablespoons olive oil in an oven-safe 30 cm skillet over medium heat. Sauté diced onion until translucent and soft. Add rinsed rice and half the melted butter, stirring to coat.
08 -
Stir in saffron-lemon juice mixture, then add cumin, cardamom, and cinnamon stick, mixing thoroughly into the rice.
09 -
Pour in 240 ml of water and stir. Bring to a simmer and cover. Cook for 3 minutes until water is absorbed; the rice will be partially cooked.
10 -
Turn off heat. Stir in toasted almonds, chopped pistachios, golden raisins, dried cherries, and parsley.
11 -
Arrange skillet of jeweled rice, a small baking tray, and plate of onion shells for assembly.
12 -
Spoon about 2 tablespoons rice into each onion shell, adjusting portion to fit. Wrap onion shell loosely around rice to allow for expansion.
13 -
Place stuffed onions onto the baking tray. At this stage, onions can be covered and refrigerated if preparing ahead.
14 -
Brush a clean oven-safe pan with remaining olive oil and arrange stuffed onions in a circular pattern. Add cinnamon stick if desired.
15 -
Pour in remaining cup of water. Season onions with kosher salt and black pepper. Drizzle over the rest of the melted butter.
16 -
Cover pan and bake in preheated oven at 200°C for 30 to 40 minutes. Check that rice is fully cooked; drizzle onions with olive oil post-bake.
17 -
Top with chopped parsley, and optionally, additional pistachios, dried fruit, and flaky finishing salt before serving.
# Notes:
01 -
Ensure onions are just tender after boiling; overcooking may lead to tearing when separating layers.
02 -
Jeweled rice and onion shells can be prepped ahead and assembled just before baking.