DOLMA BASSAL
IRAQ
The best onions to use here are the elongated ones with a yellow or white skin. The red ones are the right flavor or shape but the color is too red and will not be as pretty as the white onions, which eventually end up a lovely brown color, from both the caramelization and the pomegranate molasses in the stuffing. It is one of my favorite dolma dishes, and I still remember the first time I had it in Kuwait, at a friend’s beach house. His mother had cooked and sent the onions over together with other delightful Iraqi delicacies. She was Iraqi and had married my friend’s father who was a Kuwaiti diplomat posted to Iraq, where they lived many years; and in their home, both Kuwaiti and Iraqi dishes were de rigueur at every meal.
SERVES 6 TO 8
FOR THE STUFFING
1½ cups (300 g) Egyptian or Calasparra rice, rinsed and soaked for 30 minutes in lightly salted water
1 small onion (3½ ounces/100 g), finely chopped
1 medium tomato (3½ ounces/100 g), cut into small cubes
½ cup (125 ml) extra-virgin olive oil
Juice of 2 lemons, or to taste
1 bunch flat-leaf parsley (7 ounces/200 g), most of the bottom stems discarded, finely chopped
A few sprigs mint, leaves stripped off the stems, finely chopped
⅓ cup (80 ml) pomegranate molasses
½ teaspoon ground turmeric
1 teaspoon finely ground black pepper
Sea salt
TO ASSEMBLE
15 large elongated onions (3½ ounces/100 g each), peeled
2 potatoes, peeled and cut into medium-thin slices
Sea salt
3½ cups (900 g) Greek yogurt, for serving
1. To make the stuffing: Drain the rice and transfer to a large mixing bowl. Add the onion, tomato, olive oil, lemon juice, parsley, mint, pomegranate molasses, turmeric, pepper, and salt to taste. Mix well.
2. To stuff the onions: Trim the top and bottom of each onion making sure you cut off the root part completely so that you can easily separate the layers once you have blanched them. Cut halfway through the onion lengthwise, just to the center. This way you can peel the layers one by one without tearing them. Fill a large pot with water and add the onions. Place over medium heat and bring to a boil. Reduce the heat to low and let simmer for 15 to 20 minutes, or until the onions have completely softened but are not mushy. Drain and let cool enough to handle.
3. Line a large pot in which you will cook the stuffed onions with the potatoes and sprinkle the potatoes with a little salt.
4. Mix the stuffing again, then separate the layers of onion and very gently place 1 to 3 teaspoons of stuffing in each, closing the onion over the stuffing. Reserve the last skinny layers to line the bottom of the pot. Remember that the rice will expand during cooking so don’t fill the onion too much. Each filled onion should resemble a mini rugby ball. Place the filled onions fairly tightly side by side in the pot, making two or three layers, depending on the size of your pot. Once done, pour a little water into the stuffing bowl and swirl it around to extract the last of the juices and pour over the stuffed onions.
5. Add enough water to barely cover the onions. Sprinkle with salt to taste, then place an inverted heatproof plate over the stuffed onions to stop them from unrolling. Bring to a boil over medium heat, then cover, reduce the heat to medium-low, and let bubble gently for about 1 hour, until the filling is done. It is a good idea to taste one stuffed onion before taking the pot off the heat to make sure it is done.
6. Serve hot with the yogurt on the side.