Description

This onion dolma recipe features tender, fragrant onions stuffed with a savory rice and meat filling, simmered until plump and soft. It is a family-friendly meal, perfect for a healthy weeknight dinner that feels special.

Ingredients

4–6 large yellow or Spanish onions (about 1.5 kg)
1 tsp salt (for par-boiling)
1 cup (200 g) short-grain rice (such as Arborio or bomba)
1 lb (450 g) ground beef or lamb (or a mix)
0.25 cup (60 ml) fresh flat-leaf parsley, finely chopped
0.25 cup (60 ml) fresh dill, finely chopped
0.25 cup (60 ml) fresh mint, finely chopped
2 tbsp (30 g) tomato paste
0.5 cup (120 ml) crushed tomatoes
1 tsp (2 g) ground cumin
1 tsp (2 g) sweet paprika
1 tsp (2 g) black pepper
3 tbsp (45 ml) olive oil
2 cups (480 ml) chicken or vegetable broth

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Instructions

Prepare Onions: Peel onions, trim ends, then make a 1-inch vertical slit. Par-boil in salted water for 15-20 minutes until layers separate easily and feel pliable.
Prepare Rice Filling: In a large bowl, combine rice, ground meat (if using), all fresh herbs, tomato paste, crushed tomatoes, olive oil, and all spices. Mix well by hand until evenly combined and fragrant.
Stuff Dolma: Take an individual onion layer, add 1-2 tablespoons of the rice filling, and roll tightly. Tuck in the sides to form compact onion dolma. Repeat for all onion pieces.
Arrange and Cover: Place any leftover onion pieces at the bottom of a large pot. Arrange the stuffed onion dolma tightly in the pot. Pour 2 cups of broth over the dolma, enough to mostly submerge them. Place a heat-proof plate on top of the dolma to keep them submerged.
Simmer Dolma: Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes. The rice should be tender, the onions very soft, and most of the liquid absorbed; the dolma should be plump. (If it looks dry, add 0.25 cup more broth).

Notes

Avoid overstuffing the dolma to prevent bursting; use only 1-2 tablespoons of filling per onion leaf. Ensure the dolma are fully cooked by checking that the rice is tender and onions are very soft, simmering longer if necessary. Handle par-boiled onions gently to prevent them from falling apart. For a vegetarian option, substitute ground meat with cooked brown lentils, finely chopped mushrooms, or plant-based crumbles.

Prep Time: 45 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Simmering
Cuisine: Middle Eastern

Nutrition

Serving Size: 1-2 stuffed onions
Calories: 380 calories
Sugar: 7 g
Sodium: 550 mg
Fat: 23 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 75 mg