Stuffed Onions with Pomegranate Molasses


Stuffed Onions with Pomegranate Molasses

Serve the onions in an innovative manner to garnish your table and enjoy their wonderful taste with your guests.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Eman Abdulaziz


1 Tbsp Olive Oil
½ cup Goody sieved tomatoes
1 ½ cup of Egyptian Rice, washed and soaked
1 Tbsp Parsley, minced
1 Tbsp Dill, minced
Salt and Black Pepper to taste
4 White Onions, peeled and cut to their center and boiled
2 Medium Potatoes, sliced
2 Goody Chicken Stock Cubes, dissolved into 4 cups of Water
1 Tbsp Tamarind Paste
1 Tbsp Pomegranate Molasses
1 Tbsp Tomato Paste


1.Heat the oven at 180oC.
2.In a pot over the heat, heat the oil, add the tomatoes and rice and stir a bit. Afterwards, add the minced parsley, dill, salt and black pepper; leave the mixture over the heat for 5 minutes then turn off the heat.
3.Cut the boiled onion slices, then stuff the slices with an amount of the filling, then roll them in the form of fingers.
4.In a circular sheet, stack the potato slices, and then stack stuffed onion slices around them.
5.Mix 4 cups of water with the tamarind paste, pomegranate molasses and tomato paste; then add them to the stuffed onions. Cover the sheet with tin foil, place it inside the oven for about an hour and serve hot.