Iraqi Stuffed Onion

You don't need to have many products to hone your culinary skills. The stuffed onion recipe is a vivid proof of this. From the simplest and most affordable products - onions, rice, tomatoes and a handful of spices - you get a surprisingly balanced dish in taste.

Ingredients

• 4 large white onions
• 2 cups jasmine rice
• 450 g chopped canned tomatoes
• a large bunch of parsley
• small bunch of cilantro
• 1 cup chicken stock
• 1/2 cup olive oil
• 1/4 cup narsharab pomegranate sauce
• 3 tbsp. l. tomato paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp curry powder
• 2 tsp ground sumac + for serving
• salt
• freshly ground black pepper
• natural yoghurt

Directions

1. Prepare the filling. Rinse the rice well. Chop the parsley and cilantro finely. Mix rice with herbs, pour in olive oil and pomegranate sauce, add tomato paste and all the spices, salt and pepper. Pour in one and a half cups of water, stir and leave the filling for 30 minutes so that the rice begins to absorb the water.
2. Trim the top and bottom of the bulbs, peel off the top skin. Put the onion in a saucepan, cover with water. Bring to a boil over medium heat and cook until onions are tender, about 30 minutes. Transfer to a colander and drain completely. Cool it down.
3. Cut each onion lengthwise and carefully peel each layer off. You will need 4-5 top coats from each onion.
4. Fill each layer of onion with 2 tbsp. l. fillings and shape into a ball. Place the stuffed onions in a single layer in a baking dish. Combine broth and chopped tomatoes and pour over onion. Sprinkle with 2 tsp. sumac, salt and pepper.
5. Preheat oven to 175 ° C. Put the onion in the oven and bake for 1 hour - the filling should be completely cooked and the sauce should thicken.
6. Pour yoghurt over the baked onions and sprinkle with sumac.