Subj : Nat Pomegranate MOnth -
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From : Dave Drum
Date : Tue Nov 08 2022 14:38:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Stuffed Onions w/Spiced Lamb & Pomegranate
Categories: Lamb/mutton, Vegetables, Fruits, Rice, Herbs
     Yield: 5 Servings

     2 lg Spanish onions; peeled, left
          - whole
     2 tb Extra-virgin olive oil; plus
          - more for drizzling
   1/4 lb Ground lamb
 1 1/2    Oil-packed anchovies;
          - drained, patted dry, fine
          - chopped
   1/2 tb (ea) Kosher salt & ground
          - black pepper
   3/4 c  Raw jasmine rice
   1/4 ts Ground allspice
   1/4 ts Ground cinnamon
     1 pn Ground nutmeg
     3 c  Chicken broth; divided
     3 tb Pomegranate molasses;
          - divided
     1 tb Chopped parsley; + more for
          - garnish
     1 tb Chopped cilantro; + more for
          - garnish
     3 tb Tomato paste
   1/4 c  Pomegranate seeds; garnish

 BOIL THE ONIONS: 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: 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: Preheat oven to 250++F/120++C.

 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.

 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.

 Makes 4 to 6 servings

 by Ori Menashe; Bestia

 Epicurious | September 2014

 From: http://www.epicurious.com

 Uncle Dirty Dave's Archives

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