Sogan Dolmasi (Stuffed Onions from Azerbaijan)

"Onions are great for stuffing in the winter in place of tomatoes, peppers, and eggplant."
 
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Ready In:
1hr
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Peel the onions and slice 1/4 inch off the top (save as a lid); use a small paring knife to trim the centers out of the onions (leave 3 or 4 layers intact).
  • Mince half of the onion centers that were removed and mix into the meat (the remainder of the removed onion can be saved for another recipe).
  • If using rice, boil it in salted water for about 10 minutes.
  • Begin browning the meat in butter; add rice if using.
  • Also add cinnamon, turmeric, salt, pepper, chopped herbs (if using) to the meat mixture and cook for an additional 5 minutes; remove from heat and let cool.
  • Stuff onions with filling and pack tightly into a pan so that they keep their shape and don't spill their filling; replace onion tops.
  • Add broth until it comes less than halfway up the sides of the onions (or use water flavored with the saffron); cover pan and simmer until the onions are soft, about 20 minutes.
  • Add a sprinkling of cinnamon to the yogurt.
  • Serve the dolmas with the yogurt and any pan juices.

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