Sogan Dolmasi (Stuffed Onions from Azerbaijan)

1. 1

   Peel the onions and slice 1/4 inch off the top (save as a lid); use a small paring knife to trim the centers out of the onions (leave 3 or 4 layers intact).

2. 2

   Mince half of the onion centers that were removed and mix into the meat (the remainder of the removed onion can be saved for another recipe).

3. 3

   If using rice, boil it in salted water for about 10 minutes.

4. 4

   Begin browning the meat in butter; add rice if using.

5. 5

   Also add cinnamon, turmeric, salt, pepper, chopped herbs (if using) to the meat mixture and cook for an additional 5 minutes; remove from heat and let cool.

6. 6

   Stuff onions with filling and pack tightly into a pan so that they keep their shape and don't spill their filling; replace onion tops.

7. 7

   Add broth until it comes less than halfway up the sides of the onions (or use water flavored with the saffron); cover pan and simmer until the onions are soft, about 20 minutes.

8. 8

   Add a sprinkling of cinnamon to the yogurt.

9. 9

   Serve the dolmas with the yogurt and any pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.