Stuffed Onions (Iraqi Dolma Mahshi)

Pomegranate molasses, coriander and curry powder perfume the filling for these tender stuffed onion rolls.

2 cups jasmine rice
1 cup fresh parsley, finely chopped
½ cup extra-virgin olive oil
1/3 fresh cilantro, finely chopped
¼ cup pomegranate molasses
¼ cup tomato paste
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
kosher or sea salt
black pepper, freshly ground
4 large white onions
1 cup chicken stock
1 (14 oz) can whole, peeled tomatoes in juice, puréed

To Serve:
2 tsp. ground sumac
Greek-style yogurt

Make the Stuffing:
Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt and pepper, and 1½ cups water in a bowl; let sit until the rice begins to soak up some of the liquid, about 30 minutes.

Meanwhile, trim the tops and bottoms from onions and peel outer layer; place in a 6 qt saucepan and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.

Cut each onion halfway around the side and peel off each whole layer to get about 4-5 large layers each. Stuff each layer with 2 Tbsp. stuffing and roll up into a football-shaped roll; place rolls in a single layer in a 9x13" baking dish. Pour stock and tomatoes over rolls and sprinkle with sumac; season with salt and pepper.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bake until filling is cooked through and sauce is reduced around rolls, about 1 hour. Divide rolls among serving plates and sprinkle with more sumac; serve with the yogurt.

Makes 6-8 servings.