Armenian Onion Dolmas
- Total time
- 75 min
- Serves
- 8
Ingredients
- 5 large Yellow Onions
- 1 1/2 lbs. Ground Lamb
- 3/4 cup Short Grain Rice (uncooked)
- 1/2 cup Flat Leaf Parsley (chopped)
- 4 Garlic Cloves (minced)
- 1-2 tbsp. Fresh Mint (chopped)
- 3 tbsp. Tomato Paste
- 1 tsp. EACH: Ground Cumin, Paprika, Salt, & Black Pepper
- 2 cups Chicken Broth
- 1 Lemon
Steps
- 1
Preheat oven to 400F.
- 2
Bring a large pot of salted water to a boil.
- 3
Peel the onions, then set aside 1 onion for the filling. With the remaining 4 onions, make a slit halfway through each onion. Place the onions in the boiling water to simmer 10-15 minutes. Let cool for 5-8 minutes, until cool enough to work with.
- 4
In a large bowl, combine the remaining onion (finely chopped), minced garlic, chopped parsley and mint, seasonings, lamb, short grain rice, lemon zest, and tomato paste.
- 5
Carefully unfold one layer from the cooled onions at a time, adding 2-3 tablespoons of the lamb mixture on one end and rolling up tightly. Place in a large oven-safe skillet or casserole dish drizzled with olive oil.
- 6
Once all the onion dolmas are placed tightly into the baking dish, pour the broth on top. Squeeze the lemon over top, as well.
- 7
Cover with foil to bake 30 minutes covered, then 20-30 minutes uncovered. The onions should be a darker, more caramelized color and most (if not all) of the broth should be absorbed.
- 8
Top with extra parsley and enjoy warm with lemon wedges!
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