Turkish Stuffed Onions with Rice and Herbs

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Sogan dolmasi is a beloved Anatolian comfort dish where sweet onion layers are carefully rolled around a fragrant filling of rice, ground lamb, fresh herbs, and pine nuts, then slowly simmered in a tangy tomato broth until meltingly tender. The result is a beautifully layered parcel that balances savory, herbal, and gently sweet flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 9 gSugar
• 19 gProtein
• 680 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 20 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the onions and filling

• 4 large yellow onions (about 600 g)
• 1/2 cup short-grain rice, rinsed
• 200 g ground lamb (or beef)
• 1 small onion, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp pine nuts
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt

For the sauce and assembly

• 2 tbsp olive oil
• 2 ripe tomatoes, grated (or 1 cup crushed)
• 1 tbsp tomato paste
• 2 cups beef or chicken broth
• 1 tbsp lemon juice
• 1 tsp sumac
• 1 tsp dried mint
• 1 tbsp butter, cubed

Directions

1. Bring a large pot of salted water to a boil. Trim just the root end of each onion so the layers stay attached at the base, then blanch the whole onions for 10-12 minutes until the outer layers slip off easily.
2. Drain and cool the onions just until handleable. Carefully peel apart the layers, keeping the larger curved outer leaves whole for stuffing; finely chop any torn or small inner layers to mix into the filling.
3. In a bowl, combine the rinsed rice, ground lamb, finely chopped raw onion, parsley, dill, pine nuts, paprika, salt, and pepper. Add 1 tablespoon of the olive oil and mix with your hands until the mixture holds together when squeezed.
4. Lay one onion layer flat, place about 1 tablespoon of filling near the wider end, fold the sides inward, and roll tightly into a small cylinder. Repeat with remaining layers and filling.
5. Line the bottom of a heavy, wide pot with any torn onion pieces. Arrange the stuffed rolls seam-side down in tightly packed concentric circles to prevent them from unraveling.
6. Whisk together the grated tomatoes, tomato paste, broth, lemon juice, sumac, dried mint, and remaining 1 tablespoon olive oil. Pour evenly over the stuffed onions and dot the top with butter.
7. Place an upside-down plate directly on the rolls to weigh them down, then cover the pot and bring to a gentle simmer. Reduce heat to low and cook for 40-45 minutes, until the rice is tender and the onions are translucent.
8. Remove from heat, lift off the plate, and let the rolls rest in the covered pot for 10 minutes so they firm up. Carefully transfer to a platter, spoon the reduced sauce over the top, and serve warm with garlic yogurt and crusty bread.

Cook’s Notes

• Choose large, firm yellow onions with tight, even layers for the cleanest rolls; very small or loose onions tend to fall apart.
• Do not fully separate the innermost core during blanching, as it acts as a natural anchor and can be chopped into the filling instead.
• For a vegetarian version, swap the lamb for 1 cup cooked brown or green lentils and increase the pine nuts to 3 tablespoons.
• The flavors deepen overnight, so leftovers reheat beautifully the next day with a splash of broth and a squeeze of lemon.
• A dollop of garlicky yogurt on top provides a cooling contrast to the warm, herby sauce.

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