Ingredients
- Ground chicken
- Cooked rice
- Chopped parsley
- Chopped mint
- Chopped onion
- Large onions
- Salt
- Black pepper
- Vegetable broth
- Lemon juice
Instructions
- Prepare the large onions by peeling, cutting off the tops and bottoms, and soaking in boiling water for 10 minutes to soften.
- In a mixing bowl, combine ground chicken, cooked rice, chopped parsley, chopped mint, chopped onion, salt, and black pepper. Mix thoroughly.
- Hollow out each onion half carefully while keeping enough structure.
- Stuff each hollowed onion half with the filling mixture, packing it lightly.
- Preheat your oven to 350°F (175°C).
- Arrange the stuffed onions upright in a baking dish and add vegetable broth until it covers half of each onion's height.
- Drizzle lemon juice over each stuffed onion before covering the dish with aluminum foil.
- Bake for 45 minutes or until the onions are tender.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 stuffed onion (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg