Onion Dolmas with California Raisin Cinnamon Rice

Onion Dolmas with California Raisin Cinnamon Rice

  • Prep Time40 min
  • Cook Time1 hr
  • Total Time1 hr 40 min
  • Yield6-8 servings
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    Ingredients

    California Raisin Cinnamon Rice

    • 2 cups basmati rice, washed
    • 2.5 cups water
    • 1 cup California Raisins
    • 1.5 tsp olive oil
    • 1.5 tsp kosher salt

    Rice Stuffing

    • 1 tbsp ground Cinnamon
    • 2 tbsp tomato paste
    • 1 tsp pomegranate molasses
    • 1/2 cup flatleaf parsley, chopped
    • 1/2 cup white onion, diced (use the inner part of the onion from the Onion Dolma Casing)
    • 2 cloves garlic, chopped
    • 1/3 cup mint, chopped
    • 1 tsp kosher salt
    • cinnamon raisin rice, cooked.

    Dolmas

    • 7-8 large white onions

    Dolma Sauce

    • 2 cups beef stock or vegetable stock
    • 1/4 cup tomato paste
    • 3 tbsp pomegranate molasses

    Garnish

    • Parsley or cilantro, chopped

    Procedure

    1

    For the California Raisin Cinnamon Rice:

    1. Rinse the rice about three times under cold running water to wash the starch off.
    2. Place rice in a pot with remaining ingredients and place on the stove, bring to a boil.
    3. Once boiling, put a lid on it and place in a 350F degree oven for about 10 minutes until all the water has evaporated and the rice is fully cooked.

    For the Rice Stuffing:

    1. Place a large pot of water on the stove and bring to a boil. Remove the ends of the large white onions and the skin.
    2. With a knife, create a slit in the onion from top to bottom going through at least 3-4 layers but keeping the onion intact.
    3. Place the onion in the pot of boiling water and cook for about 10 minutes until soft. Remove from the water and allow to cool.
    4. Once cooled, peel each layer from the outer onion, you will only get about 3 useable layers for the dolmas. Reserve the inner part of the onion and dice this into a small dice.
    5. Once the cinnamon raisin rice is cooked, mix the remaining ingredients for the rice stuffing into the cinnamon raisin rice, using the inner part of the onion for this.

    For the Dolmas Sauce:

    1. Make the dolma sauce and pour directly over top of the stuffed onions.

    For the Dolmas/Assembly:

    1. Take about 4 tablespoons of the rice mixture and fill the end of the onion and roll tightly into itself so it is stuffed but not overflowing.
    2. Place this in a heavy saucepan with the seam of the onion facing down, going around the saucepan in a natural shape not overcrowding the pan.
    3. Place a few in the centre. They should look almost like cabbage rolls.
    4. Cover with a lid and place in the oven for about 40 minutes until the onions are extremely tender, if the sauce has evaporated too much, add a bit more of the stock you are using.