Rice Stuffed Onions - Sogan Dolmasi

Rice Stuffed Onions, or Sogan Dolmasi is a traditional Middle Eastern dish that brings out the best in simple ingredients. This delicious dish combines tender onion shells stuffed with a rich filling made with ground beef, rice, tomato paste, fresh herbs, and warming spices.

Whether you're serving it for family gatherings or a cozy dinner at home, Soğan Dolması is the perfect dish for any occasion.

Stuffed vegetables, known as dolmas, are a staple in Turkish cooking. I’m a big fan and have shared many dolma recipes, including Kabak Dolmasi - Rice Stuffed Zucchini, Zeytinyagli Enginar Dolmasi - Stuffed Artichokes, and Meat Stuffed Grape Leaves (Dolmas). While grape leaves are the most popular type of dolma, Sogan Dolma (or Stuffed Onions) are just as delicious!

Jump to:

• Ingredients You'll Need
• How to Make Rice Stuffed Onions - Sogan Dolmasi?
• Recipe Tips From the Chef
• Serving Suggestions
• Variations of Sogan Dolmasi Across the Region
• Storing and Reheating Leftovers
• Recipe FAQs
• Related Recipes
• Rice Stuffed Onions - Sogan Dolmasi

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Onions - Medium-sized yellow or white onions work best. They have a good balance of sweetness and sharpness and are easy to peel and separate into layers.

• Ground beef - I prefer using ground beef with high content fat but you can use lean beef and add an extra tablespoon of olive oil to stuffing. Ground lamb works great too.

• Rice - You can use any short-grain rice such as baldo, arborio, or pudding rice for this recipe. Wash the rice under running cold water to get rid of the starch before adding it to the filling.

• Tomato paste - It is the staple of Turkish cooking and I use it to add an umami flavor and bright red color to my dishes. You can find it in Turkish or Middle Eastern shops. You can also purchase it from Amazon.

• Seasoning - Salt, freshly ground black pepper, paprika, and allspice work great for Rice Stuffed Onions - Soğan Dolması recipe.

• Pomegranate molasses - It is a thick syrup made with pomegranate juice and I often use it in Middle Eastern and Turkish recipes. It has an intense sweet-and-sour flavor and is perfect to use for this stuffed onions recipe.

How to Make Rice Stuffed Onions - Sogan Dolmasi?

Making these Turkish Stuffed Onions at home is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:

Prepare the Onions

Bring a large pot of water to boil on high heat. Peel the onions and cut a small slice off the top and bottom of each onion. Carefully cut halfway down the center from top to bottom with a small sharp knife. Avoid cutting all the way through or the onions will fall apart.

Reduce the heat to medium, and blanch the onions for about 10 minutes. This will soften them and make it easier to separate the layers.

Remove the onions from the water using tongs and let them cool slightly. Carefully separate the layers, trying to keep them as intact as possible. These layers will form the "shells" for your stuffing.

Prepare the Rice Filling

Finely chop the inner remaining onion layers and place them in a bowl. Add rinsed rice, ground beef, tomato paste, pomegranate molasses, olive oil, salt, freshly ground pepper, paprika, allspice, and chopped parsley to the chopped onions.

Mix well to combine all the flavors.

Stuff the Onions

Take a layer of onion and gently fill it with the rice mixture. Be careful not to overfill, as the rice will expand as it cooks. Fold the sides of the onion layer over the filling to create a neat little parcel.

Place the stuffed onion in a pot, seam side down. Repeat with the remaining onions and filling. If you have any leftover filling, you can stuff other vegetables such as zucchini or bell peppers, and cook them together!

Cook the Sogan Dolmasi

Once all the onions are stuffed and in the pot, mix together 1 ½ cups of water with 1 tablespoon tomato paste and 1 tablespoon of pomegranate molasses. 

Pour the mixture carefully over the stuffed onions.

Bring the liquid to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the rice is fully cooked and the onions are tender. Let them rest for 15 minutes before serving.

Recipe Tips From the Chef

• Not all onions are created equal. For Sogan Dolmasi, large-sized yellow or white onions work best. They have a good balance of sweetness and sharpness and are easy to peel and separate into layers.

• The onions and rice need time to cook slowly simmering on low heat for the flavors to meld together. If you rush this process, the rice may not cook evenly, or the onions may become too soft and fall apart.

• If you run out of onion shells and still have some filling left, you can stuff other vegetables such as bell peppers, zucchini, and tomatoes.

• Use fresh herbs for the best flavor. You can replace parsley with chives, dill, or mint, or use them all together for a more intense herb flavor.

• To make this sogan dolma dish vegetarian, you can use the filling I make for my Yaprak Sarma - Stuffed Grape Leaves recipe.

Serving Suggestions

Sogan Dolmasi is a versatile dish that can be served in many ways. Here are a few ideas:

Bread: A slice of crusty Dutch Oven Sourdough Bread or a piece of Bazlama (Turkish Flatbread) is essential to mop up the delicious juices.

Yogurt: A dollop of thick, tangy yogurt or a bowl of Cacik (Turkish Yogurt Dip) adds a cooling contrast to the warm, spiced onions.

Salad: Serve Sogan Dolmasi alongside a crisp, fresh salad such as Persian Shirazi Salad or Lebanese Fattoush Salad to add some texture and color to your meal.

Variations of Sogan Dolmasi Across the Region

Sogan Dolmasi is not just limited to Turkey; variations of this dish are also popular across the Middle East and the Mediterranean.

In Greece

In Greece, stuffed onions are known as "Kremmydia Gemista" and often include a mix of rice, ground meat, and spices like cinnamon and allspice. The dish is usually baked in the oven, giving it a slightly different texture.

In Lebanon

Lebanese stuffed onions, or "Bassal Mahshi," typically feature a rice filling spiced with cinnamon, allspice, and pine nuts. These are often cooked in a tomato-based sauce, adding a rich, tangy flavor to the dish.

Storing and Reheating Leftovers

Sogan Dolmasi is a great dish to make ahead of time, as it stores and reheats well. Place any leftovers in an airtight container and then store them in the refrigerator for up to 5 days. You can also freeze them for longer storage for up to 3 months.

To reheat, place the Sogan Dolmasi in a pot with a splash of water or broth and warm over low heat until heated through. You can also reheat it in the microwave, though the texture may be slightly softer.

Recipe FAQs

Related Recipes

For more delicious stuffed vegetable recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious dish 'Turkish Rice Stuffed Onions - Sogan Dolmasi' as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun!