Last Updated on January 29, 2026 by The Daily Simmer Team
This dish, stuffed onions, brings a wonderful blend of flavors and textures that many enjoy. It’s often served at family gatherings or special occasions, as it feels a bit like a labor of love. The way the onions soften during cooking makes them not only easier to eat but also allows them to absorb all the delicious filling we create. I find that sometimes the onions can be stubborn to peel and stuff, but taking my time helps to avoid tearing them. I usually prepare them in a large batch because they don’t take long to disappear!
Contents
Ingredients
- 1/2 cup tamarind
- 1 cup hot water
- 6 onions
- 1/4 cup rice (washed and drained)
- 1/2 teaspoon seven spices
- 2 tablespoons parsley (chopped)
- 2 tablespoons mint (chopped)
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 2 potatoes (diced)
Instructions
- Combine the hot water and tamarind in a pot over medium heat, letting it cook for about 30 minutes before setting aside.
- Preheat the oven to 350°F.
- Fill a pot with water and bring it to a boil, then add the onions, cooking them for 12 minutes until they’re tender.
- Remove the onions and place them on paper towels to cool down.
- Trim the bottom of each onion so they sit upright in the baking dish.
- Cut about an inch off the top of each onion, then carefully hollow them out.
- Finely chop the pieces of onion you removed.
- In a bowl, mix the chopped onion, rice, parsley, mint, potatoes, and olive oil.
- Season with salt, black pepper, turmeric, and seven spices, then mix everything with your hands.
- Stuff each onion with about 1.5 tablespoons of the filling until they’re full, then arrange them snugly in a baking dish.
- Strain the tamarind liquid into a small bowl, discarding the seeds.
- Pour the tamarind liquid over the stuffed onions, cover the dish with aluminum foil, and bake for 60 minutes until the rice and potatoes are cooked through. Serve hot.
What I Notice When Cooking
- Freshly ground black pepper brings out a rich aroma, enhancing the filling.
- Using soft, tender onions adds a nice texture contrast to the stuffing and makes for a satisfying bite.
- They are usually best enjoyed warm, right out of the oven, as the flavors meld beautifully together.
Small Adjustments
- To prevent the onions from breaking apart, opt for larger onions and handle them gently.
- If the filling feels dry, adding a splash more olive oil can help keep everything moist.
- Feel free to swap out the rice for quinoa for a nuttier flavor.
Storage and Reheating
Once cooled, these stuffed onions can be stored in an airtight container in the fridge for a few days. They reheat well in the oven, which keeps the onions tender, or you can warm them in the microwave, but be careful not to overdo it, as the onions can easily become mushy.
Nutritional Notes
Each serving contains roughly 300 calories, though this can vary based on ingredient specifics and portion sizes. This dish offers a good mix of carbohydrates and protein, largely driven by the rice and potatoes in the filling.
Traditional Middle Eastern Stuffed Onions (Vegetarian)
