Stuffed Onions دلمه پیاز

For all dolmeh/dolma دلمه lovers or stuffed dish lovers, this is an excellent and comfy main meal.

Dolmeh/dolma دلمه is a kind of stuffed dish. The word dolma is a Turkish word and it means to fill. Dolmeh is a popular dish in Iran, Arabic countries, Turkey, Azerbaijan and East Europe. In Iran there are variety of Dolmeh recipes. According to Wikipedia in the 19th century Naser Aldin Shah Qajar’s chef ناصرالدین شاه قاجار records varieties of dolmeh such as: stuffed cabbage leaves, eggplant, quinces, and grape leaves.

Stuffed onions/ دلمه پیاز/ سوگان دلماسی is another kind of dolmeh/dolma. The filling for dolma might be minced meat,vegetables, herbs and legumes and sometiems meatless.

These stuffed onions are delicious choice for vegetarians. If you would like to give more attraction to your food table, make these stuffed onions. Earlier I have shared my another stuffed onions, click here to get the recipe.

Making stuffed vegetables is not difficult at all, only you need to be patient. In Farsi language stuffed means dolma/dolmeh دلمه and onion mean piazپیاز.

Stuffed White Onions

  • 1 cup freshly cooked rice, or leftover rice
  • 3 large onions
  • 1 onion, finely chopped
  • 2 large tomatoes, grated
  • 3 tbsp tomato paste
  • 2 tbsp parsley, finely chopped
  • 2 vegetable stock cubes
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  1. Peel large onions. Cut ends..Make a cut down on one side. Cutting should be from top to bottom. Be careful, do not cut all the way through.



  2. Cook them in Boiling water for 10-15 minutes. Then, remove from the pot and allow to cool

    the onions.



  3. Then separate layers one by one and set aside (as you see in the photos).



  4. For preparing the filling:

    Heat the oil in a saucepan and fry one chopped onion until tender. Add cooked rice, grated tomatoes, 2tbsp tomato paste, 1 of vegetable stock, dried thyme, smoked paprika and season with salt and pepper.
    Gently mix all ingredients together and cook for 5 minutes and then remove from the heat and add chopped parsley too and mix together. Ok, our filling is ready.



  5. Now, Place 1-2 tablespoon of the rice mixture in each layer of onion and wrap it. It is very easy and quick.



  6. Arrange stuffed onions in the pan. A



  7. Add second vegetable stock cube, 2tbsp olive oil and 1tbsp tomato paste to 1 ½ cups of boiling water.Dissolve the vegetable stock and pour it all over the arranged
    stuffed onions in the pan.



  8. Bring it to a boil and then reduce the heat and allow to cook for 25-30 minutes.



دلمه پیاز 

دلمه از غذاهایی هست که در کشورهای خاورمیانه – بالکان– – آسیای مرکزی و قفقاز پخت میشه هر چند در کشورهای غربی هم به تهیه ی این غذا علاقمند شدند.

دلمه یک کلمه ی ترکی هست ,و از لغت «دلماخ» به معنای « پرشدن « گرفته شده است. دلمه میتونه با انواع گوشت و سبزیجات و حبوبات تهیه بشه. دلمه انواع بسیار زیاد و در طعم های مختلف از ترش تا شیرین داره. در ایران سابقه ی تهیه ی دلمه به چند صد سال پیش برمیگرده و در آشپزخانه ناصرالدین شاه قاجار انواع دلمه ها همچون دلمه ی برگ مودلمه کلمدلمه خیاردلمه ی سیب و دلمه ی به تهیه میشده است

برای تنوع در سفرهاتون این دلمه ی پیاز رو حتمن امتحان کنید – هم طعم متفاوت و خوشمزه ای دارند و هم اینکه با ظاهر زیباو اشتهابرانگیزشون حتمن سلیقه ی تمام سخت گیرهای فامیل رو جلب خواهند کرد.

بنظرم طرز تهیه دلمه پیاز و دلمه های دیگر سخت نیست فقط نیاز به کمی حوصله داره. .

دلمه پیاز امروز بدون گوشت هست و میتونه گزینه ی مناسبی برای افراد وگان و گیاهخوار باشه.

من قبلن طرز تهیه دلمه پیاز اسپانیایی رو با شما دوستان به اشتراک گذاشتم که می‌توانید اینجا کلیک کنید تا طرز تهیه را ملاحظه کنید.

مواد لازم

یک پیمانه برنج پخته

سه عدد پیاز درشت

یک عدد پیاز نگینی خردشده

دو عدد گوجه‌فرنگی رنده شده

سه ق غ رب گوجه‌فرنگی

دو ق غذاخوری جعفری خرد شده

دو عدد قرص عصاره سبزی

یک ق چ سبزی خشک زعتر

یک ق چ پاپریکای دودی

نمک و فلفل به میزان نیاز

روغن زیتون

یک و یک دوم پیمانه آبجوش

طرز تهیه

سه عدد پیاز درشت را پوست گرفته سرو ته آن‌ها را جدا میکنیم و شعاع پیاز را برش می دهیم. داخل یک قابلمه آب ریخته وقتی بجوش آمد پیاز ها را داخل ابجوش ریخته تا به مدت ده پانزده دقیقه پخته و نرم شوند. سپس از روی حرارت برداشته و میگذاریم سرد شوند- وقتی پیازها سرد شندند آنها را لایه لایه میکنیم مطابق تصاویر زیر.

 

برای تهیه مواد داخل دلمه

مقداری روغن را داخل تابه گرم کرده و یک پیاز نگینی شده را تفت میدهیم تا نرم شود. سپس برنج پخته گوجه‌فرنگی های رنده شدهدو ق غ رب گوجه فرنگییکی از عصاره های سبزیزعتر پاپریکا و کمی نمک و فلفل به پیاز افزوده و همه ی مواد را به آرامی با هم مخلوط میکنیم و برای 6-5 دقیقه تمام مواد داخل تابه را روی حرارت تفت داده و از روی گاز بر

میداریم.

جعفری خرد شده را روی مواد ریخته و باهم مخلوط میکنیم.

خوب مواد داخل دلمه هم آماده شده

حالایکی دو ق غ از مواد دلمه را داخل یک لایه از پیاز قرار داده و پیاز را میپچیم. کار سختی نیست و لایه پیاز به آسانی پیج خورده و شبیه به پیاز مخروطی شکل خواهد شد.

دلمه های آماده شده را داخل قابلمه می چینیم.در مرحله ی آخرعصاره دوم سبزی را همراه با یک ق غ رب گوجه‌فرنگی

دو ق غ روغن زیتونبا یک و یک دوم پیمانه آبجوش

مخلوط کرده تا همه ی مواد حل شوند. استاک آماده شده را روی دلمه ها ریخته و حرارت را ملایم میکنیم تا دلمه ها به مدت 30-25 دقیقه بپزد.

Main Course
onion, stuffed onions, dolmeh, dolma, vegetarian dolam,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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