Stuffed Onions in Olive Oil

Ingredients

• •5 onions
• •1 cup rice
• •2 tomatoes
• •Olive oil
• •Dill, mint
• •Salt, cumin
• •Currants
• •Lemon
• •Lettuce leaves

Preparation

1. 1

   Heat olive oil in a pan and lightly toast the rice. Chop the dill and add with mint, salt, cumin and currants to the rice. Add half a cup water and stir. Cook over high heat, stirring, until absorbed.

2. 2

   Peel the onions. Cut off the tops as lids and blanch in boiling water 2-3 minutes; drain. Once cool, scoop out the centers and fill the onions with the rice. Arrange in a pot and add 1 cup water. Cook over medium heat 15 minutes and let cool.

3. 3

   Plate the stuffed onions. Garnish with tomato and lemon slices and serve cold.