Rice, Herbs and Harissa-Stuffed Onions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
