👨‍🍳 Ohjeet

1. 1

   Prepare the onions: Bring a large pot of water to a gentle boil. Add the whole onions and boil for about 5-10 minutes until the outer layers are softened. Carefully remove the onions and let them cool slightly. Once cool enough to handle, gently separate the outer layers to create pockets for stuffing. Be careful not to tear them.

   ⏱️ 10 minutes

   💡 Ammattilaisvinkit: You can also cut off the top and bottom of the onions and boil them, then carefully push out the layers.
2. 2

   Make the stuffing mixture: In a large bowl, combine the minced beef, minced lamb, rinsed rice, egg, chopped parsley, minced garlic, paprika, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

   💡 Ammattilaisvinkit: Ensure the rice is rinsed to remove excess starch.
3. 3

   Stuff the onion layers: Take a softened onion layer and place a small amount of the meat and rice mixture in the center. Gently roll or fold the onion layer to enclose the filling. Repeat with all onion layers and filling.

   💡 Ammattilaisvinkit: Don't overstuff, as the rice will expand during cooking.
4. 4

   Arrange the stuffed onions in a wide, heavy-bottomed pot or Dutch oven. Pack them snugly together so they hold their shape during cooking.

   💡 Ammattilaisvinkit: Layer them tightly.
5. 5

   Prepare the sauce: In a small bowl, whisk together 500ml of water, tomato paste, and optional ajvar. Pour this mixture into the pot with the stuffed onions, ensuring it fills the gaps between them but doesn't cover the onions completely.

   💡 Ammattilaisvinkit: Ajvar adds a nice depth of flavor and color.
6. 6

   Simmer slowly: Bring the liquid to a gentle simmer, then cover the pot and cook over low heat for about 1 hour to 1 hour 30 minutes, or until the onions are very tender and the rice is fully cooked.

   ⏱️ 90 minutes

   💡 Ammattilaisvinkit: Low and slow cooking is key for tender onions.
7. 7

   Finish the sauce (optional): In a small pan, melt 1 tbsp of butter or oil. Whisk in 1 tbsp of flour and cook for a minute. Gradually whisk in a ladleful of the cooking liquid from the pot to create a smooth roux. Pour this mixture back into the pot with the dolmas and simmer for another 5-10 minutes until the sauce thickens slightly.

   ⏱️ 10 minutes

   💡 Ammattilaisvinkit: This step adds a richer, thicker sauce.
8. 8

   Serve hot, garnished with fresh parsley if desired. Sogan Dolma is often served with a side of yogurt or sour cream.

   💡 Ammattilaisvinkit: This dish is also delicious served at room temperature.