Active Time

　　45 minutes

　　Total Time

　　3 hours

　　Menashe advises against overstuffing the onions with the filling; the rice expands, gradually increasing the size of the onions as they cook. Feel free to swap in ground beef for the lamb.

　　

Ingredients

4–6 servings

　　2 large Spanish onions (1 pound), peeled and left whole

　　2 tablespoons extra-virgin olive oil, plus more for drizzling

　　1/4 pound ground lamb

　　1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped

　　1/2 tablespoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　3/4 cup raw jasmine rice

　　1/4 teaspoon ground allspice

　　1/4 teaspoon ground cinnamon

　　1 pinch ground nutmeg

　　3 cups low-sodium chicken broth, divided

　　3 tablespoons pomegranate molasses, divided

　　1 tablespoon chopped parsley, plus more for garnish

　　1 tablespoon chopped cilantro, plus more for garnish

　　3 tablespoons tomato paste

　　1/4 cup pomegranate seeds, for garnish

　　

Boil the onions:

Step 1

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:

Step 2

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:

Step 3

Preheat the oven to 250°F. 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.

　　

Step 4

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.