Description
Persian Stuffed Onions Recipe (Dolmeh Piaz) in 8 Steps is a delightful dish that beautifully encapsulates the flavors of Persian cuisine. This unique recipe features tender onions filled with a savory mixture of ground chicken, rice, and fragrant spices, making it an appealing option for any gathering or meal. Versatile enough to be served warm or at room temperature, these stuffed onions can function as both an appetizer and a main course. Perfectly seasoned and visually stunning, dolmeh piaz will impress your guests while providing a healthy and satisfying dining experience.
Ingredients
- 4 large onions
- 1 cup cooked rice
- 1/2 pound ground chicken
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Begin by peeling the large onions and slicing them in half lengthwise. Gently remove some layers to create shells for stuffing.
- Boil the onion halves in a large pot of water for about 10-15 minutes until softened. Drain and allow to cool.
- In a mixing bowl, combine cooked rice, ground chicken, finely chopped onion, olive oil, turmeric, cumin, salt, and pepper. Mix thoroughly.
- Fill each onion half with the prepared mixture, packing it tightly but ensuring not to overstuff.
- Arrange the stuffed onions in a baking dish cut-side up.
- Pour vegetable broth into the baking dish to help steam the onions during baking.
- Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for another 15 minutes until golden brown on top.
- Allow the stuffed onions to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 stuffed onion half (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
