Stuffed Onions ~ Gulf States

[Twitchin Kitten]

and other Persian Gulf States

Other versions of this dish exist with allot less ingredients and spices but this is a much tastier version!

Stuffed Onions
Basal mahshi

Ingredients:
1 oz/30g tamarind pulp
1 cup / 250 ml warm water
5 large yellow onions, unpeeled
1 1/2 pounds /750 g ground beef or lamb
1 1/2 cup long grain rice, rinsed
1 1/2 teaspoons baharat (see below & in ingredient section)
1/2 teaspoon turmeric
salt
freshly ground black pepper
1/2 cup chopped peeled tomatoes
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 tablespoon vegetable oil or Light olive oil
1 tablespoon melted ghee or veg oil
2 teaspoons sugar

In a small bowl, soak the tamarind in half the warm water for 30 minutes.
Strain into a bowl, pressing with back of spoon to separate pulp from liquid. Reserve liquid and discard seeds and fibers.

Peel onions and carefully cut out the root with the point of a knife.
Slit onion on one side through to center, cutting from top to root end.

Bring a pot of water to a boil, add onions and boil until softened, 8-10 mins. Drain and let cool. (this can be done hours before you start this meal for getting them cool easier)

In a bowl, thoroughly combine beef or lamb with rice, Baharat, turmeric, salt and pepper to taste, tomatoes, tomato paste, parsley and veg or olive oil.

Carefully separate the onion layers. Outer layers may be cut in half; leave inner layers intact. Discard onion centers. Place about 1 tablespoon meat mixture on a layer of onion and roll up firmly.

Coat a heavy sauce pan with ghee or oil. Place the rolls in pan with seam-side down. Sprinkle layers lightly with salt.

Combine tamarind liquid with remaining warm water and sugar. Pour over the rolls.

Invert a heavy plate on top of the rolls to keep them in place during cooking. Cover, bring to a simmer over medium heat, reduce heat to low and cook for 1 1/2 hours.

Serve hot with salads, pickles, and pita bread.

The onions may also be served at room temperature as an appetizer.

serves 6-8 as a main course, 12 as an appetizer
cooking time: 1 3/4 hours

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Baharat:
A blend of spices used in the Persian Gulf States and Iraq. It can be found in Middle Eastern stores or you can mix your own by combining the following:

ingredients:
4 tablespoons: black pepper & mild paprika
2 tablespoons: coriander seed, cassia cinnamon and cloves
3 tablespoons cumin
1 teaspoon: cardamom and nutmeg

Store Baharat in a tightly covered jar in a dark place for up to 6 months.