Sogan Dolmasi (Stuffed Onions from Azerbaijan)
An Azerbaijani dish of veal, rice and yogurt, seasoned with cinnamon and turmeric and simmered on the stove.
1 hr · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 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
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
If using rice, boil it in salted water for about 10 minutes. Begin browning the meat in butter; add rice if using.
- 4
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.
- 5
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.
- 6
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.
- 7
Add a sprinkling of cinnamon to the yogurt. Serve the dolmas with the yogurt and any pan juices.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
