Name: Stuffed Onions With Spiced Lamb and Pomegranate
Cook time: 45 minutes
Total time: 3 hours
Yield: 4–6 servings
Ingredients: 2 large Spanish onions (1 pound), peeled and left whole; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/4 pound ground lamb; 1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped; 1/2 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup raw jasmine rice; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1 pinch ground nutmeg; 3 cups low-sodium chicken broth, divided; 3 tablespoons pomegranate molasses, divided; 1 tablespoon chopped parsley, plus more for garnish; 1 tablespoon chopped cilantro, plus more for garnish; 3 tablespoons tomato paste; 1/4 cup pomegranate seeds, for garnish

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Photo by Linda Pugliese, food styling by Anna Hampton

Menashe advises against overstuffing the onions with the filling; the rice expands, gradually increasing the size of the onions as they cook. Feel free to swap in ground beef for the lamb.

Recipe notes

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