Subj : Nat Pomegranate MOnth -
To   : All
From : Dave Drum
Date : Tue Nov 08 2022 14:38:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Onions w/Spiced Lamb & Pomegranate
 Categories: Lamb/mutton, Vegetables, Fruits, Rice, Herbs
      Yield: 5 Servings
 
      2 lg Spanish onions; peeled, left
           - whole
      2 tb Extra-virgin olive oil; plus
           - more for drizzling
    1/4 lb Ground lamb
  1 1/2    Oil-packed anchovies;
           - drained, patted dry, fine
           - chopped
    1/2 tb (ea) Kosher salt & ground
           - black pepper
    3/4 c  Raw jasmine rice
    1/4 ts Ground allspice
    1/4 ts Ground cinnamon
      1 pn Ground nutmeg
      3 c  Chicken broth; divided
      3 tb Pomegranate molasses;
           - divided
      1 tb Chopped parsley; + more for
           - garnish
      1 tb Chopped cilantro; + more for
           - garnish
      3 tb Tomato paste
    1/4 c  Pomegranate seeds; garnish
 
  BOIL THE ONIONS: Fill a medium pot with enough water to
  cover the onions and bring to a boil. Add whole onions,
  return to a boil, and cook until tender, 20 to 25 minutes.
  Using a slotted spoon, remove onions to a colander, drain,
  and let stand until cool enough to handle. Cut a 1/2-inch
  wedge from the outside to the core of each onion, then
  carefully peel 5 outer layers from each onion and reserve;
  chop the onion wedges and core, and reserve separately.
  
  MAKE THE STUFFING: In a medium skillet, heat the oil over
  medium-high. Add the chopped onion and cook, stirring,
  until golden, 4 to 5 minutes. Add the lamb, anchovies,
  salt, and pepper and cook, breaking meat up with a wooden
  spoon, until lamb is no longer pink, 5 to 6 minutes. Add
  the rice and cook, stirring, until translucent, 2 to 3
  minutes. Add the spices and 1 cup broth; cook, stirring,
  until evaporated, 4 to 5 minutes. Transfer lamb mixture to
  a rimmed baking sheet and cool slightly; cover and
  refrigerate for 30 minutes. Remove from the refrigerator,
  transfer to a bowl, and add parsley, cilantro, and 1
  tablespoon pomegranate molasses.
  
  STUFF AND BAKE THE ONIONS: Preheat oven to 250++F/120++C.
  
  In a small bowl, whisk together the remaining broth and
  pomegranate molasses with the tomato paste. Wrap one onion
  layer around about 2 to 3 tablespoons filling and arrange
  seam-side down in a 2-quart shallow baking dish. Repeat
  with remaining onion layers and filling.
  
  Pour liquid over stuffed onions, cover with foil, and
  roast until tender and some of the liquid is absorbed, 2
  hours (you can roast for up to 3 additional hours for
  softer, more savory onions). Remove from oven and uncover.
  Preheat broiler and broil until golden brown, 1 to 2
  minutes. Let cool for 10 minutes. To serve, drizzle with
  oil, and garnish with pomegranate seeds, parsley, and
  cilantro.
  
  Makes 4 to 6 servings
  
  by Ori Menashe; Bestia
  
  Epicurious | September 2014
  
  From: http://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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