Ingredients
-
8
-
12
-
2
-
2
-
1/2
-
1/2
-
1
-
1
-
1
-
-
-
1
-
3
-
4
-
Directions
Sogan Dolmasi (Stuffed Onions from Azerbaijan), Onions are great for stuffing in the winter in place of tomatoes, peppers, and eggplant , Onions are great for stuffing in the winter in place of tomatoes, peppers, and eggplant
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Steps
|
1
Done
|
Peel the Onions and Slice 1/4 Inch Off the Top (save as a Lid); Use a Small Paring Knife to Trim the Centers Out of the Onions (leave 3 or 4 Layers Intact). |
|
2
Done
|
Mince Half of the Onion Centers That Were Removed and Mix Into the Meat (the Remainder of the Removed Onion Can Be Saved For Another Recipe). |
|
3
Done
|
If Using Rice, Boil It in Salted Water For About 10 Minutes. |
|
4
Done
|
Begin Browning the Meat in Butter; Add Rice If Using. |
|
5
Done
|
Also Add Cinnamon, Turmeric, Salt, Pepper, Chopped Herbs (if Using) to the Meat Mixture and Cook For an Additional 5 Minutes; Remove from Heat and Let Cool. |
|
6
Done
|
Stuff Onions With Filling and Pack Tightly Into a Pan So That They Keep Their Shape and Don't Spill Their Filling; Replace Onion Tops. |
|
7
Done
|
Add Broth Until It Comes Less Than Halfway Up the Sides of the Onions (or Use Water Flavored With the Saffron); Cover Pan and Simmer Until the Onions Are Soft, About 20 Minutes. |
|
8
Done
|
Add a Sprinkling of Cinnamon to the Yogurt. |
|
9
Done
|
Serve the Dolmas With the Yogurt and Any Pan Juices. |
