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Nourish Across Borders

Stuffed Onions

This recipe is from one of my Iraqi friends. It is one of the most delicious ways to enjoy onions!

Stuffed onions are a beautifully aromatic dish that highlights the art of layering flavors in Iraqi cuisine. Tender onion layers cradle a savory filling of jasmine rice, fresh herbs, and a blend of warm spices, creating a balance of sweetness, earthiness, and subtle acidity from pomegranate molasses and tomato paste. Slowly baked in a rich tomato-broth mixture, these onions develop a comforting depth of flavor that makes them a standout centerpiece for family meals or special gatherings.

This dish also delivers a nutrient-rich profile alongside its bold flavors. Onions provide fiber, antioxidants, and compounds that support heart health, while jasmine rice contributes complex carbohydrates for sustained energy. Fresh parsley and cilantro add vitamins and phytonutrients, and olive oil supplies heart-healthy fats. The addition of bone broth enhances the dish with minerals and natural gelatin, supporting digestive and joint health. Together, these ingredients create a nourishing, satisfying meal that blends tradition, flavor, and wholesome nutrition.

Ingredients

Onions

  • 7 white onions

Filling

  • 2 cups jasmine rice
  • 2 cups water
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup olive oil
  • 1/4 cup pomegranate molasses
  • 1/4 cup tomato paste
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp pepper

Topping

  • 2 cups bone broth
  • 4 cups tomato juice

Instructions

  1. Slice off the top & bottoms of the onions. Boil in a pot of water for 30 minutes. Drain the water & let the onions cool.
  2. Rinse the rice several times & soak in a bowl of water for at least 30 minutes.
  3. Once the onions are cool, slice 1 slit half way through each onion, and carefully peel each layer off.
  4. Mix all of the filling ingredients together & stir over medium heat for 15 minutes.
  5. Stuff the onion layers carefully & roll up. Place them in a casserole dish.
  6. Mix the bone broth & tomato juice together and pour over the onions.
  7. Bake for 1 hour at 350.