• Slice ends off of onions, then peel. Use a sharp knife to slice onion halfway through the layers, see photos. Add to a medium pot and cover with water. Add ½ teaspoon salt and bring to a boil, then cook for 15 to 20 minutes or until you can easily separate onion layers.
• While the onions are cooking, wash rice to remove most of the starch, then cover with warm water to soften.

Prepare Filling

• Dice beef finely and add to a large bowl. Add chopped onion, parsley, mint, and dill. When the rice has soaked for 20 minutes, strain and add to the bowl. Add crushed garlic, 2 teaspoons salt, black pepper, paprika, and cayenne (optional). Mix in pomegranate molasses, tomato paste, and olive oil.

Assemble Onion Dolma

• Separate onion layers, removing the thin membrane in between them, if visible. Place 1 heaping tablespoon of filling into the center of each layer, then roll to make a tight bundle.
• Pack onion dolma seam-side down tightly around the edges of a wide pan or pot and work towards the center of the pot. Continue until you have used up all of the onions and the filling mixture.

Prepare Tomato Sauce

• In a small saucepan, whisk tomato paste, lemon juice, butter, and ½ teaspoon salt with 2 cups of water. Bring sauce to a boil over medium heat. Pour the sauce over the stuffed onions.

Cooking Instructions

• Place a large plate over the onions (optional), then cover with the lid and cook over medium heat until the liquid begins to boil. Turn heat to lowest setting and simmer for 1 hour or until the juices are absorbed and the rice is tender.
• Allow the onion dolma to set for 15 minutes before serving.