Jeweled Rice Stuffed Onions 

These jeweled rice stuffed onions are a stunning and flavorful dish that makes for an impressive presentation at any meal. Filled with aromatic basmati rice and a medley of nuts and dried fruits, they are sure to delight! Here’s how to make them:

Ingredients
For the Onion Water:
1.5 tbsp. Kosher Salt (Diamond Crystal)
2 Large Yellow Onions, ends trimmed and peeled
For the Rice Filling:
1/4 cup Sliced Almonds
1/2 tsp. Loosely Packed Saffron, crumbled
1 tbsp. Lemon Juice
4 tbsp. Extra-Virgin Olive Oil, divided (plus more for drizzling on finished stuffed onions)
1 cup Basmati Rice, rinsed until water runs clear
4 tbsp. Unsalted Butter, melted
2 cups Water, divided
1/4 teaspoon black pepper, plus more to taste
1 Cinnamon Stick
1/2 tsp. Ground Cumin
1/8 tsp. Ground Cardamom
1/4 cup Shelled Salted Pistachios, chopped (plus more for garnish)
2 tbsp. Golden Raisins, chopped (plus more for garnish)
2 tbsp. Dried Tart Cherries, chopped (plus more for garnish)
1/4 cup Chopped Parsley (plus more for garnish)
Flaky Finishing Salt, optional for garnish
Instructions
Prepare the Onion Water:
In a large bowl, dissolve the kosher salt in enough water to cover the onions. Add the trimmed and peeled onions to the saltwater and let them soak for about 30 minutes. This will help soften the onions and enhance their flavor.
Toast the Almonds:
In a dry skillet over medium heat, toast the sliced almonds until golden brown, stirring frequently. Remove from heat and set aside.
Prepare the Rice Filling:
In a medium saucepan, combine the rinsed basmati rice, 2 cups of water, melted butter, black pepper, cinnamon stick, ground cumin, and ground cardamom. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Combine the Filling Ingredients:
In a large bowl, combine the cooked rice, toasted almonds, crumbled saffron, lemon juice, chopped pistachios, golden raisins, dried tart cherries, and chopped parsley. Mix well to combine.
Stuff the Onions:
Preheat your oven to 375°F (190°C). Carefully remove the onions from the saltwater and pat them dry. Cut a small amount from the bottom of each onion to create a flat base, ensuring they stand upright.
Using a spoon or a melon baller, carefully scoop out the center of each onion, creating a cavity for the filling. Be gentle to avoid breaking the onions.
Stuff each onion with the rice mixture, pressing down gently to pack it in. Place the stuffed onions in a baking dish.
Bake the Onions:
Drizzle the stuffed onions with the remaining olive oil. Add a splash of water to the bottom of the baking dish to create steam. Cover the dish with aluminum foil and bake for about 45-50 minutes, or until the onions are tender.
Serve:
Once cooked, remove the onions from the oven and let them cool slightly. Garnish with additional chopped parsley, chopped pistachios, golden raisins, dried tart cherries, and flaky finishing salt if desired. Drizzle with more olive oil before serving.