Dolma Basra (iraqi Stuffed Onions With Rice And Lamb)
Dolma Basra is a traditional Iraqi dish that features tender onions stuffed with a flavorful mixture of rice and lamb. This dish is a beloved part of Mizrahi Jewish cuisine, and it's perfect for a special occasion or a comforting family meal.
Ingredients
- 4 large white onions
- 1/2 cup long-grain rice
- 1/2 lb ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the onions and carefully remove the inner layers, leaving the outer layers intact. Reserve the inner layers for the filling.
- In a large bowl, combine the rice, ground lamb, reserved onion layers, cumin, coriander, cinnamon, salt, and pepper. Mix well.
- Stuff the mixture into the hollowed-out onions, packing it in tightly.
- Place the stuffed onions in a deep pot and pour the broth and olive oil over them.
- Cover the pot and cook the onions over low heat for 45-50 minutes, or until the rice is tender and the onions are soft.
- Transfer the stuffed onions to a serving platter, spoon some of the cooking liquid over them, and garnish with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 15g
Supplies
Deep pot with a lid Serving platter
Tools
Knife Large bowl Spoon
Serving suggestions
Serve the Dolma Basra with a side of yogurt and a fresh salad for a complete meal.
Tips & tricks
To make the onions easier to hollow out, you can parboil them for a few minutes before cutting and scooping. This will soften them and make the process less time-consuming.
Cost
$15