Serves 4-6 people
For the sauce:
Some foods are totally worth putting the time and effort it takes to prepare and share with our loved ones. And this dish is one of them. For me a pot like this is beyond flavor or texture. It is about family and memories, childhood and laughter. And so much appreciation to the person standing in the kitchen taking the time to prepare moments that will forever stay with us. My dear mom is a big fan of stuffing food. And it was never with meat. The vegetables, just as they are, are given the opportunity to express their beauty and humbleness that we so many times take for granted. The flavors are light but dominant and the long cooked rice is just heaven on the plate. Enjoy the process and share your love through this beautiful pot. You just can’t go wrong!
1). Using a sharp knife cut very little from the top of the onions and score lengthwise from top to bottom. Not too deep though. You still want them whole. Place them a pot with deep water, bring to a boil and cook for 15 minutes until they are plumped and open.
2). Remove the onions from the pot, let cool, and carefully peel and separate the layers. Place on a bowl or tray. (The core is too small and cannot be filled, so I chop and keep it for the sauce.)
3). Strain and wash the rice, combine all the stuffing ingredients, adjust seasonings and with a spoon insert into the open onions, about 1.5 tbsp in each one. Roll and place on a try. (Do not overstuff as it expands while cooking)
Now let’s make the sauce: