Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onions
Filling
Stuff the onions
Bake
How it's done
Onions
Peel the onions, cut halfway into the onion lengthwise. Cook the onions in boiling salted water for approx. 30 mins. until soft. Allow the onions to cool slightly in the water, drain. Remove the outer 4 layers from each onion, cut the biggest layers in half (approx. 30 fillable layers). Set aside the onion layers. Finely chop the remaining parts of the onions (yields approx. 50 g).
Filling
Combine the saffron and lemon juice, set aside. Toast the almonds in a non-stick frying pan without any oil, set aside. Heat the butter in the same frying pan, add the chopped onions and sauté for approx. 5 mins. Add the rice, saffron & lemon juice, bay leaf and all of the other ingredients up to and including the pepper, cook for approx. 5 mins. Pour in the water, bring to the boil, cover and simmer for approx. 5 mins. until all of the liquid has been absorbed. Remove the pan from the heat, remove the cinnamon and bay leaf, mix the almonds, sultanas and herbs into the rice.
Stuff the onions
Stuff the onion layers with rice, place in a wide baking dish (approx. 3 l) with the opening facing upwards. Carefully pour the vegetable stock over the top, drizzle with the oil. Cover the dish completely with foil.
Bake
Approx. 45 mins. in the centre of an oven preheated to 200 °C. Sprinkle with the pomegranate seeds.
Tip: | Combine 150 g of Greek yoghurt with a little parsley and finely chopped mint, season. Serve the sauce with the onions. |
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