Greek Cuisine

Stuffed Onions with Fragrant Rice and Pine Nuts Recipe – Greek Special

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Stuffed Onions with Fragrant Rice and Pine Nuts Recipe – Greek Special

 
Known as Salantourmasi in Greece, these stuffed onions are filled with aromatic rice and fresh herbs. Made from humble ingredients, they require patience but yield a beautiful and delicious dish that’s truly rewarding. You can double the recipe to serve as a vegan main course alongside a crisp Greek salad, or serve as a sophisticated side dish with roast meat or fish.
  • Prep Time30 min
  • Cook Time1 hr 30 min
  • Total Time2 hr

Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta) Ingredients :

  • 8 medium white onions
  • 1 cup olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup tomato purée
  • Kosher salt
  • Black pepper
  • 1 ½ cups Arborio rice (uncooked)
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup toasted pine nuts, plus extra for garnish
  • ½ cup chopped parsley
  • ½ cup chopped mint
  • 1 tablespoon white vinegar
  • Chopped parsley for garnish

How To Make Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)

1

Preheat the oven to 400ºF (200ºC). Bring a large pot of water to a boil.

2

Prepare the onions by trimming off the tops, bottoms, and outer skins. Make a vertical cut down the center of each onion, stopping at the middle without cutting all the way through.

3

Boil the onions in the boiling water until they begin to soften but still hold their shape, about 10-15 minutes. Drain and set aside until cool enough to handle.

4

Separate the onion layers. Carefully peel off 4-5 whole layers from each onion, keeping them intact for stuffing. Chop the remaining inner layers of the onions.

5

In a sauté pan over medium-high heat, warm ¼ cup of olive oil. Add the chopped onion and garlic, sautéing for 3 minutes. Stir in the tomato purée, season with salt and pepper to taste, and cook for another 3 minutes. Remove from heat and transfer to a large bowl.

6

Prepare the stuffing mixture by adding rice, cumin, cinnamon, pine nuts, herbs, a pinch of salt and pepper, and ½ cup of water to the bowl. Mix well to combine.

7

Fill each onion layer with a spoonful of the stuffing mixture, gently rolling them up to enclose the filling. Place the stuffed onions tightly into a medium baking dish or Dutch oven. Pour the vinegar and remaining ¾ cup of olive oil over the onions.

8

Bake covered for 30 minutes. Uncover and bake for an additional 30 minutes or until the onions are lightly golden and caramelized.

9

Garnish with chopped parsley and toasted pine nuts before serving.

Recipe Notes:
 

You can prepare the onions the day before. Boil them and separate the layers, then cover and refrigerate until you’re ready to fill and bake them.

There’s no need to precook the rice; it will cook perfectly with just the liquid!

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