Persian Rice Stuffed Onions Recipes

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DOLMEH-YE PIAZ



Dolmeh-ye Piaz image

Stuffed onions with beef, rice and herbs

Provided by Omid Roustaei, The Caspian Chef

Categories     Main Course

Number Of Ingredients 19

4 large onions, (yellow or white)
3 tablespoons ghee, butter or olive oil
1/2 Lb ground beef or lamb
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon turmeric, (ground)
1/2 teaspoon cumin, (ground)
1/2 teaspoon coriander, (ground)
1/2 teaspoon nutmeg, (ground)
1/2 teaspoon cinnamon, (ground)
1/4 teaspoon cloves, (ground)
2 tablespoons tomato paste
1/2 cup rice, (rinsed)
1 cup fresh parsley, (roughly chopped)
1/2 cup fresh cilantro, (roughly chopped)
1/4 cup fresh mint, (roughly chopped)
3-4 cup broth (beef, chicken, or vegetable), (divided. Adjust as needed)
1 fresh lemon, (juiced)
1 tablespoon grape molasses, (or sugar)

Steps:

  • Peel the outer layer of the onion skins, trimming the root ends to make them flat. Cut off the tops of the onions in order to access the layers inside. Keep the tops.
  • Using a spoon and/or a paring knife begin hollowing out the center of the onions. Leave at least 2-3 outer layers intact. Collect the center pieces, dice, and set aside.
  • Place the hollowed onions in a large pot and add enough water to cover them entirely. Bring to a boil, cover and simmer for 5 minutes to gently soften the onions. Remove onions from the water, drain and set aside.
  • In a large pot, saute the previously chopped onion centers in ghee for about 10 minutes.
  • Add the ground beef and saute for 5 minutes.
  • Add salt, pepper, all of the dried spices, tomato paste and rice and continue to saute for an additional 2 minutes.
  • Add 1 cup of the broth, 1/2 teaspoon of salt, cover and cook over low heat for about 10 minutes.
  • Add the chopped parsley, cilantro and mint, stir and set aside.
  • Begin stuffing the onions with the filling and place them back in the large pot. Once all the onions are stuffed, arrange any remaining filling around the onions in the pot. Place the onion tops on the stuffed onions.
  • Pour in 2 cups of broth, cover and simmer for 1 hour.
  • Mix the lemon juice and grape molasses.
  • Remove the onion tops and pour in the molasses and lemon mix over each onion. Place the onion tops back on and continue to simmer for an additional 45 minutes or until the onions have fully softened. Add more broth as needed and adjust the seasoning.
  • Sprinkle a handful of chopped fresh herbs on top and serve hot.
  • Serve with a side of pickled vegetables, yogurt and bread.

PERSIAN RICE



Persian Rice image

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

Steps:

  • Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
  • Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
  • Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
  • Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
  • Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

PERSIAN RICE WITH POTATO TAHDIG



Persian Rice with Potato Tahdig image

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.

Provided by Lady at the Stove

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 4

2 cups basmati rice
1 teaspoon salt
2 tablespoons cooking oil
1 potato, sliced into 1/4-inch rounds

Steps:

  • Rinse and drain rice 2 times.
  • Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
  • Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
  • Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g

PERSIAN CHICKEN STUFFED WITH RICE



Persian Chicken Stuffed With Rice image

The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.

Provided by Sephardi Kitchen

Categories     One Dish Meal

Time 1h15m

Yield 2 Cornish Game Hens with stuffing, 8 serving(s)

Number Of Ingredients 18

2 Cornish hens or 1 whole chicken
2 teaspoons salt
2 large onions, thinly sliced
3 garlic cloves
1 tablespoon olive oil
1/2 cup long-grain rice
1/4 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon rose water (optional)
1 cup chicken broth
1/2 cup dried barberries, cleaned, soaked and drained or 1 cup fresh cranberries, chopped
4 tablespoons slivered almonds
3 tablespoons raisins
2 tablespoons fresh lime juice
1/4 teaspoon saffron (optional)
1/4 cup apple juice
lime slice (to garnish)

Steps:

  • Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
  • Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
  • Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
  • Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
  • Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
  • Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
  • Garnish with lime slices and enjoy!

STUFFED ONIONS



Stuffed Onions image

These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.

Provided by Kay Chun

Categories     grains and rice, vegetables, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt (Diamond Crystal)
3 large yellow onions (2 pounds), ends trimmed and peeled
1/4 cup sliced almonds
1/2 teaspoon loosely packed saffron, crumbled
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup basmati rice, rinsed until water runs clear
4 tablespoons unsalted butter, melted
1/4 teaspoon black pepper, plus more for seasoning
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground green cardamom
1/4 cup shelled salted pistachios, chopped
2 tablespoons golden raisins, chopped
2 tablespoons dried tart cherries, chopped
1/4 cup chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
  • Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
  • In a small bowl, combine saffron and lemon juice, and let sit.
  • Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
  • Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
  • Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
  • Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
  • Garnish with parsley and drizzle with oil. Serve warm.

STUFFED ONIONS - MOROCCAN STYLE



Stuffed Onions - Moroccan Style image

Another fantastic find from the Institute fo Cancer Research. Allicin, found in onions, is apparently a good cancer-fighter. Vegetarian and vegan; 3 WW points each.

Provided by Carianne

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 medium onions
1 1/2 cups cooked basmati rice
1/2 cup cooked chickpeas
3 tablespoons dried currants
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/2 tablespoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
salt and pepper
1 cup vegetable broth
1 teaspoon extra virgin olive oil
1 tablespoon white wine vinegar

Steps:

  • Preheat oven to 375 degrees.
  • Peel onions and cut tops (at point where sides curve in).
  • Cook in a large pot of boiling water for 2 minutes.
  • Remove with slotted spoon.
  • When cool, scoop flesh out with a melon baller.
  • Shells should be about 2 layers thick.
  • In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
  • Pack into the onion shells.
  • Place stuffed onions in a 8 inch square baking dish.
  • Pour in veggie broth and drizzle onions with olive oil.
  • Bake about 30 minutes (onions should be tender when pierced with a knife).
  • Place onions on a nice serving plate.
  • Pour cooking liquid into a small pot.
  • Add vinegar to liquid and boil until reduced to 1/4 cup.
  • Pour 1 tablespoon over each onion and serve.

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