Pomegranate Lamb-Bulgur Stuffed Onions

Ingredients

Onion parcels

• 3 very large yellow onions, about 2½ lb (1.1 kg) total
• ½ cup (85 g) fine bulgur
• ½ cup boiling water
• 1 lb (450 g) ground lamb
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¾ tsp fine salt
• ¼ tsp black pepper

Braising sauce

• 1 cup passata
• 1 cup reduced-sodium chicken broth
• 2 tbsp pomegranate molasses, divided
• 1 tbsp olive oil
• 2 tbsp chopped parsley, for finish
• Up to ¼ cup hot water, only if pan becomes dry

Equipment

Large pot, 9-by-13-inch baking dish, thermometer

Allergens and ingredient notes: Wheat; check broth for additional allergens.

Step by step

1. Trim and peel onions, leaving root ends mostly intact. Make one cut from surface to center down one side of each onion, without cutting into two halves. Simmer in a large pot of water 15–20 minutes until outer layers bend easily. Cool enough to handle; separate twelve broad outer petals, reserving inner pieces for another use.
2. Pour the measured boiling water over fine bulgur in a bowl. Cover 10 minutes, then fluff and cool 5 minutes. Mix with raw lamb, garlic, filling parsley, cumin, cinnamon, salt and pepper. Divide into twelve equal portions.
3. Heat oven to 375°F (190°C). Place one filling portion near the broad end of each onion petal and roll into a short parcel, overlapping the edges. Arrange seam down in a single snug layer in the baking dish; do not overpack.
4. Mix passata, broth, 1 tbsp pomegranate molasses and oil. Pour around and over the onions. Cover tightly with foil and bake 45 minutes. Uncover and bake 10–20 minutes more until onion layers are completely tender and lamb in the centers reaches 160°F (71°C). Add ¼ cup hot water if sauce reduces before onions soften.
5. Rest 5 minutes. Drizzle remaining 1 tbsp pomegranate molasses over the parcels, scatter finishing parsley and serve three parcels per person with their braising sauce.

The Devotti twist: The onion becomes an edible wrapper, with bulgur keeping the lamb filling light and pomegranate supplying a tart glaze.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.