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–+ servings
Total Time :3 hours
Servings: 6

INGREDIENTS
 

  • 6 medium-large yellow onions
  • 3/4 cup white rice, cooked with 1 1/2 cups water
  • 1/2 bunch cilantro, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder

Cooking sauce:

  • 2 cups/500 grams boiling water
  • 3 tablespoons date syrup
  • 1 teaspoon fine sea salt

INSTRUCTIONS

  • Peel the onions and cut a slit to the center of each. Place in a large pot of boiling water and cook for 15 to 20 minutes, until softened. Drain in a colander and transfer to a bowl of ice water to cool quickly.
  • While the onions cook, stir together the rice, cilantro, parsley, tomato, olive oil, lemon juice, salt, pepper, cumin, and garlic powder. Carefully separate the onion layers. Fill each layer with a spoonful of the rice mixture and roll tightly.
  • Preheat the oven to 355°F/180°C (convection), and arrange the stuffed onions snugly in a 9x13-inch/23x33 cm baking dish.
  • In a bowl, whisk the boiling water, date syrup, and salt, then pour over the onions. Cover tightly with aluminum foil and bake for 2 hours. Uncover and bake 15 to 20 minutes more, until lightly browned.
  • Let rest for 10 minutes before serving warm.