Dolmeh Piaz (دلمه پیاز) — Persian Stuffed Onions in Tomato Herb Sauce

• 900 gWhite onions (6 large onions, peeled)
• 10 gSalt (for boiling water)
• 30 mlNeutral oil (such as sunflower or grapeseed)
• 120 gCelery (finely diced (about 2 stalks))
• 200 gTomato (grated or finely chopped)
• 200 mlTomato juice (unsalted if possible)
• 2 tspDried thyme
• 1 tspGround black pepper (optional but traditional)
• 350 gGround beef (85–90% lean)
• 250 gCooked rice (about 1 1/4 cups cooked; cooled)
• 200 mlWater (adjust for a gentle simmer)
• 60 gMayonnaise (about 1/4 cup, for a classic modern accompaniment)

Instructions

1. 1

   Prepare the onions by trimming a thin slice off the root end so they can stand, but keep the layers intact. Cut a single slit from top to bottom on each onion, just through the outer layers, so the onion can later be opened into wrappers without tearing.

2. 2

   Bring a large pot of water to a boil and dissolve 10 g salt in it. Add the onions and boil for 10–12 minutes until the outer layers are flexible but not fully collapsing, then drain and rinse under cool water to stop the cooking.

3. 3

   Once cool enough to handle, separate the onions into large cups or petals, keeping the biggest layers for stuffing and reserving small broken pieces. Set aside about 18–24 good wrappers, and finely chop any leftover onion bits to add to the filling if you like.

4. 4

   Make the filling by heating 30 ml oil in a skillet over medium heat until it shimmers. Add the diced celery and cook for 5 minutes, stirring often, until it softens and smells sweet rather than raw.

5. 5

   Add 200 g grated tomato and cook for 4–5 minutes until it thickens slightly and the oil begins to show at the edges. Pour in 200 ml tomato juice, then stir in 2 tsp thyme, 6 g salt, and the black pepper, and simmer for 3 minutes to concentrate the flavor.

6. 6

   Add the ground beef and break it up thoroughly with a spoon so no large clumps remain. Cook for 6–8 minutes until the meat loses its pink color and the mixture is moist but not soupy, then remove from heat and cool for 5 minutes.

7. 7

   Fold the cooked rice into the warm filling until evenly distributed. The mixture should hold together when pressed; if it seems overly wet, let it stand 5 minutes so the rice absorbs excess moisture.

8. 8

   Stuff the onion layers by placing 25–30 g filling into each onion wrapper and rolling or folding it into a compact bundle. Do not overfill, because the rice expands slightly and the onion layers can split during simmering.

9. 9

   Arrange the stuffed onions seam-side down in a wide pot in a snug single layer, or a tight double layer if needed. Keeping them packed closely helps them hold their shape and prevents unraveling during cooking.

10. 10

    Prepare the sauce by heating 15 ml oil in a small pan over medium heat. Add 250 g grated tomato and cook for 5 minutes, then stir in 400 ml tomato juice, 1 tsp thyme, 4 g salt, and 200 ml water and bring it to a gentle simmer.

11. 11

    Pour the hot sauce over the stuffed onions, aiming to come about halfway to two-thirds up the dolmeh without fully submerging them. Cover the pot with a lid and simmer on low heat for 45–55 minutes until the onions are very tender and the sauce is lightly thickened.

12. 12

    Rest the pot off the heat for 10 minutes so the dolmeh set and become easier to plate. Serve warm or at room temperature with 10 g mayonnaise per portion (or 60 g total on the side), spooning tomato sauce over the top for a glossy finish.