Rice, Herbs and Harissa-Stuffed Onions Recipe

Introduction

This fragrant and flavorful dish features onions stuffed with a vibrant mixture of rice, fresh herbs, and spicy harissa. It’s a delightful combination of tender textures and bold tastes that make for a satisfying vegetarian meal or side dish.

Ingredients

• 3 onions
• 2 onions, diced (for filling)
• 1 cup rice, washed well
• 2 bunches of parsley, finely chopped
• 1 bunch dill, finely chopped
• ¼ cup finely chopped mint
• 2 tablespoons Signature Harissa
• ¾ cup water (for filling)
• 1 teaspoon salt, or to taste (for filling)
• Oil (for greasing)
• 2 cups water (for broth)
• 2 tablespoons Signature Harissa (for broth)
• 1 tablespoon Shawarma spice or Rosey Harissa Spice or Fiery Harissa Spice or Herby Harissa Spice
• ½ teaspoon salt (for broth)

Instructions

1. Step 1: Remove the skin from the 3 whole onions and make a slit halfway through each onion, not cutting all the way through.
2. Step 2: Boil water with a pinch of salt in a pot, add the onions and cook until tender. Alternatively, wrap them in cling film and microwave for 3-5 minutes until soft. Let cool, peel the layers, and lay them out on paper towels.
3. Step 3: To make the filling, sauté the diced onions until soft. Add the chopped parsley, dill, mint, and rice, stirring to combine.
4. Step 4: Mix 2 tablespoons of harissa with ¾ cup of water and salt, then add this to the pan with the rice and herbs. Cook gently until the rice absorbs all the liquid but is not fully cooked. Remove from heat.
5. Step 5: Place about 1 teaspoon of the filling onto each onion layer, then roll and tuck the layer around the filling.
6. Step 6: Lightly oil a shallow pan and arrange the stuffed onion rolls seam-side down, tightly packed.
7. Step 7: Prepare the broth by mixing 2 cups of water with 2 tablespoons harissa, your choice of harissa or shawarma spice, and ½ teaspoon salt. Pour this broth over the stuffed onions.
8. Step 8: Bring the broth to a boil, then lower the heat and simmer for about 45 minutes until the rice is fully cooked.
9. Step 9: Transfer the onions to a heatproof dish and bake at 400°F (200°C) for approximately 45 minutes until the onions are golden and caramelized.

Tips & Variations

• For extra flavor, use homemade harissa or choose your preferred spice blend to adjust the heat level.
• If you want a nutty touch, add toasted pine nuts or chopped almonds to the filling.
• Serve with a dollop of yogurt or a squeeze of lemon juice for brightness.
• To save time, prepare the broth and filling in advance and assemble just before cooking.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dish can also be frozen; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for the filling?

Yes, long-grain white rice is ideal, but you can substitute with basmati or jasmine rice. Avoid quick-cooking rice varieties to maintain the right texture.

Is there a vegetarian or vegan alternative to harissa?

Harissa is typically vegan as it mainly consists of chilies and spices. If you prefer a milder flavor, you can adjust the quantity or use a flavorful chili paste that fits your dietary preferences.

Rice, Herbs and Harissa-Stuffed Onions Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

This flavorful recipe features tender onions stuffed with a fragrant mixture of rice, fresh herbs, and spicy Signature Harissa. The stuffed onions are first simmered in a spiced harissa broth until the rice is perfectly cooked, then baked to golden perfection, resulting in a comforting and aromatic dish with Middle Eastern influences.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Onions

• 3 onions

Filling

• 2 onions, diced
• 1 cup rice, washed well
• 2 bunches of parsley, finely chopped
• 1 bunch dill, finely chopped
• ¼ cup finely chopped mint
• 2 tablespoons Signature Harissa
• ¾ cup water
• 1 teaspoon salt, or to taste
• Oil for sautéing

Broth

• 2 cups water
• 2 tablespoons Signature Harissa
• 1 tablespoon Shawarma spice or Rosey Harissa Spice or Fiery Harissa Spice or Herby Harissa Spice (choose one)
• ½ teaspoon salt

Instructions

1. Prepare the onions: Remove the skin from the 3 large onions. Make a slit halfway through each onion, being careful not to cut all the way through to keep the layers intact.
2. Soften the onions: Boil water with salt in a pot, add the onions and cook until tender, about 10-15 minutes. Alternatively, wrap onions in cling film and microwave for 3-5 minutes until soft. Let cool, peel the layers apart carefully, and lay them flat on paper towels.
3. Make the filling: In a pan, sauté the diced onions in some oil until soft. Add the washed rice and fresh herbs (parsley, dill, and mint), stirring to combine. Mix the 2 tablespoons of Signature Harissa with ¾ cup water and 1 teaspoon salt, then add this mixture to the pan. Cook until the rice absorbs all the water but is not fully cooked (about 5-7 minutes). Remove from heat.
4. Stuff the onion layers: Depending on the size of each onion layer, place about 1 teaspoon of filling onto each layer. Roll and tuck the layers with the filling inside, forming stuffed onion rolls. Lightly oil the bottom of a shallow pan and arrange the stuffed onions seam side down, packed tightly.
5. Prepare the broth: In a separate bowl, mix 2 cups water, 2 tablespoons Signature Harissa, 1 tablespoon of your choice of Shawarma, Rosey, Fiery, or Herby Harissa Spice, and ½ teaspoon salt. Pour this broth over the stuffed onions in the pan.
6. Cook the onions: Bring the broth to a boil in the pan, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is fully cooked and flavors meld.
7. Bake the onions: Transfer the cooked stuffed onions to a heatproof dish. Bake in a preheated oven at 400°F (204°C) for approximately 45 minutes until the onions are golden and slightly caramelized on the outside.

Notes

• Ensure the rice is only partially cooked before stuffing to avoid mushiness after simmering.
• The choice of harissa spice in the broth can be adjusted to your preferred flavor profile or heat level.
• Be gentle when peeling onion layers to keep them intact for stuffing.
• Serving suggestion: Pair with a fresh yogurt sauce or a simple salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: stuffed onions, harissa, Middle Eastern recipe, rice stuffing, baked onions, herb stuffed onions, vegetarian main dish