Basal Mahshi (Lamb and Rice Stuffed Onions with Pomegranate Molasses)

Ingredients

• 4 large onions
• 150 g short grain rice
• 300 g lamb mince
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 3 tbsp olive oil
• 4 tbsp pomegranate molasses
• 1 tsp dried mint
• 300 ml natural yoghurt

Method

1. 1

   Peel the large onions and trim the ends. Make one cut from the top to the centre down one side only, then boil the onions for 8-10 minutes until the layers soften. Drain, cool and gently separate into layers, keeping the bigger ones; finely chop the small centres.

2. 2

   Mix the rinsed short grain rice with the lamb mince, allspice, cinnamon, 1 tbsp tomato purée, 1 tbsp olive oil, the chopped onion centres and 1 tsp salt. Heat the oven to 180C (160C fan, gas 4).

3. 3

   Put a tablespoon of stuffing on each onion layer and roll it up so the layer wraps round the filling. Pack seam side down in an oiled ovenproof dish.

4. 4

   Mix the pomegranate molasses with the remaining tomato purée, the dried mint, the remaining olive oil, 400ml water and ½ tsp salt and pour over. Cover tightly with foil and bake for 50 minutes.

5. 5

   Uncover and bake for 10 minutes more so the tops caramelise, checking the rice is tender and the lamb is cooked through with no pink. Serve with the natural yoghurt.