Piyaz Shekam Por (پیاز شکم پر) — Persian Stuffed Onions

• 1200 gYellow onions (about 6 large onions, 8–9 cm wide; choose firm, evenly sized)
• 18 gFine sea salt (divided)
• 150 gLong-grain white rice (rinsed until water runs mostly clear)
• 450 gGround lamb (or use ground beef with 15–20% fat)
• 40 gParsley leaves (finely chopped)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 2 gGround cinnamon (about 1 teaspoon)
• 45 mlOlive oil (3 tablespoons, divided)
• 60 gTomato paste (4 tablespoons)
• 45 mlLemon juice (3 tablespoons, freshly squeezed)
• 600 mlWater (plus more as needed to maintain a gentle braise)

Instructions

1. 1

   Rinse the rice and soak it in room-temperature water with 6 g salt for 30 minutes, then drain well. Meanwhile, trim onion tops and root ends (do not cut too deep). Make one cut from top to base through the outer layers, then simmer onions in lightly salted water for 12–15 minutes until layers loosen but still hold shape.

2. 2

   Drain onions and cool until comfortable to handle, about 10 minutes. Gently separate layers to form “cups,” keeping 2–3 layers together for sturdiness. Set aside the smallest inner cores for another use. Pat onion shells dry; excess water can dilute the sauce and make the onions tear during stuffing.

3. 3

   Heat 15 ml olive oil in a skillet over medium heat. Add ground lamb and cook 6–8 minutes, breaking it up, until no longer pink. Stir in black pepper and cinnamon, then cook 30 seconds to bloom the spices. Remove from heat and cool 5 minutes so the parsley stays bright in the mixture.

4. 4

   In a bowl, combine drained rice, cooked meat, chopped parsley, and 6 g of the remaining salt (reserve the rest for the sauce). Mix thoroughly for 1 minute so the rice distributes evenly. The filling should feel moist and cohesive; if it seems dry, mix in 1 tablespoon water to help it pack without cracking the onion shells.

5. 5

   Stuff each onion shell with 1–2 tablespoons filling, leaving 5–7 mm headspace because the rice expands. Wrap the onion layer back into a globe; if needed, overlap edges to seal. Arrange stuffed onions seam-side down in a wide, heavy pot or Dutch oven in a single snug layer to prevent unraveling.

6. 6

   Whisk tomato paste with 600 ml water until smooth, then whisk in lemon juice, 30 ml olive oil, 6 g salt, black pepper, and 1 g cinnamon. Pour sauce around the onions (not directly over the tops) so it reaches about halfway up their sides. Bring to a gentle simmer over medium heat, 6–8 minutes.

7. 7

   Reduce heat to low, cover, and braise for 55–65 minutes, maintaining a steady, quiet simmer. Check at 30 minutes and add 60–120 ml water if the pot looks dry; you want a saucy base, not scorching. The onions should be tender, and the rice fully cooked with no chalky center.

8. 8

   Uncover and simmer 8–12 minutes to slightly thicken the sauce. Taste and adjust with up to 1 tablespoon extra lemon juice if you want more brightness. Rest off heat, covered, for 10 minutes to set the filling. Serve warm, spooning tomato-lemon sauce over each onion.