for 4 person

Onions

5	onions (approx. 450 g)
	salted water, boiling

Filling

some	saffron threads
2 ½ tbsp	lemon juice
50 g	almond slivers
2 tbsp	butter
250 g	basmati rice
2	bay leaves
1	cinnamon stick
1 ½ tsp	ground coriander seeds
½ tsp	chilli flakes
½ tsp	ground cumin
2 pinch	ground cardamom
¼ tsp	salt
a little	pepper
2 dl	water
3 tbsp	sultanas
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

Stuff the onions

2 dl	vegetable bouillon
2 tbsp	olive oil

Bake

80 g	pomegranate seeds

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.

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