Piyaz Shekam Por (پیاز شکم‌پر) — Persian Stuffed Onions in Tomato-Lemon Sauce

• 2⅝ lbYellow onions (large, similar size) (About 6 large onions)
• 10 gKosher salt (For boiling water)
• 5.3 ozBasmati rice (uncooked) (Rinsed until water runs mostly clear)
• 16 ozGround beef (85–90% lean) or ground lamb (Beef is classic; lamb is richer)
• 25 gParsley (finely chopped) (About 1 packed cup chopped)
• 1½ tspBlack pepper (ground)
• 1 tspGround cinnamon (Warm, not dominant)
• 2 tbspOlive oil (2 tbsp)
• 1⅝ ozTomato paste (3 tbsp)
• 2½ cupWater (Plus more as needed for simmering)
• 3 tbspLemon juice (fresh) (3 tbsp)

Instructions

1. 1

   Prepare the onions so they can be separated into “shells.” Trim the root end slightly without cutting through the base, then peel the onions and make one lengthwise cut from top to near the root to help layers release.

2. 2

   Parboil the onions to soften the layers without turning them mushy. Bring a large pot of water to a boil, add 10 g salt, add the onions, and boil for 10 minutes, then drain and cool under cold water for 2 minutes.

3. 3

   Separate the onions into large cups for stuffing. Gently push from the center to slide out layers, keeping the biggest outer layers intact, and reserve the small inner cores for the sauce or another use.

4. 4

   Part-cook the rice so it finishes inside the onion. Simmer the rinsed basmati rice in plenty of boiling water for 6 minutes, then drain well and spread on a plate for 5 minutes to steam off excess moisture.

5. 5

   Mix the filling until cohesive but not overworked. In a bowl combine ground meat, par-cooked rice, parsley, 7 g salt, 1.5 tsp black pepper, and 1 tsp cinnamon, then mix for 45–60 seconds until evenly distributed.

6. 6

   Stuff the onion layers with the meat-and-rice mixture. Fill each onion cup to about 85% capacity because the rice expands, then wrap the layer around itself to form a tight globe and set seam-side down.

7. 7

   Build the tomato-lemon braising sauce with a brief fry for depth. Warm 30 ml olive oil in a wide pot over medium heat, stir in tomato paste for 2 minutes until it darkens slightly, then whisk in 600 ml water until smooth.

8. 8

   Season the sauce and arrange the onions for a gentle simmer. Add 45 ml lemon juice, 4 g salt, 0.5 tsp black pepper, and 0.5 tsp cinnamon, then nestle the stuffed onions seam-side down in a single snug layer.

9. 9

   Simmer covered to cook the filling through and tenderize the onion. Bring the pot to a gentle simmer, cover, and cook for 45 minutes over low heat, keeping bubbles small so the onions hold their shape.

10. 10

    Finish uncovered to thicken the sauce and glaze the onions. Uncover and simmer 10–15 minutes until the sauce is glossy and reduced, adding 60–120 ml water only if the pot looks dry, then rest off heat for 10 minutes before serving.