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Onion Dolma
Onion dolma, a Middle Eastern specialty of Iranian origin. Tender onion leaves stuffed with a flavorful mixture of minced meat, rice, tomatoes and spices, gently baked in the oven with a lemony tomato sauce. Easy to prepare, this comforting dish is perfect for a convivial dinner.
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Cost Breakdown
Critical Success Points
- • Boil the onions until tender
- • Mix the filling without overworking the meat
- • Do not overstuff the onion leaves
- • Check the sauce consistency before baking
- • Covered baking at 180°C for 40‑45 minutes
Safety Warnings
- • Be careful with boiling water when cooking the onions
- • Handle hot onions with gloves or let them cool
- • Use oven mitts to remove the dish from the oven
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