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Stuffed Onions with Freekeh and Kale

Stuffed Onions with Freekeh and Kale

Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8
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Ingredients:
  

For the onions:

  • 3 large yellow onions
  • 3 large red onions

For the filling:

  • 1 medium onion finely chopped
  • 1½ cups freekeh well washed and drained
  • 1 bunch kale stems removed
  • ½ cup natural pistachios coarsely chopped, plus more for garnish
  • 1 cup fresh mint chopped, plus more for garnish
  • 2 tbsp silan (date syrup)
  • 1 tsp sumac
  • ½ tsp cumin
  • 2 tbsp olive oil (1 tbsp for sautéing, 1 tbsp mixed in at the filling)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

For the cooking liquid:

  • 2 cups water
  • 1 tbsp olive oil
  • 1 tbsp silan (date syrup)

Instructions:
 

  • Prep and boil the onions: With a sharp knife, cut a single slit from the top of each onion straight down to the root end, cutting deep enough to reach close to the center, but not all the way through to the other side. This keeps the onion in one piece so you can peel the layers apart after boiling. Place the onions in a pot, cover with boiling water, and cook for about 20 minutes, until soft and the layers begin to separate. Drain and let cool.
  • Make the filling: Heat 1 tbsp olive oil in a medium skillet. Add the chopped onion and cook until translucent. Chop about 6 kale leaves (roughly 1 cup) and add to the skillet along with the salt, pepper, sumac, and cumin. Stir. Add the chopped pistachios and the raw, washed freekeh, and cook for another minute, stirring. The freekeh stays raw at this point, it will cook fully later, inside the onions. Transfer the mixture to a bowl to cool, then mix in the chopped mint, 2 tbsp silan, and 1 tbsp olive oil.
  • Separate the onion layers: Once the onions are cool enough to handle, use your fingers to gently pull the layers apart, one at a time, starting from the outside and working in. Stop once the layers get too small to fill, and set the remaining small inner onions aside for the base of the pan.
  • Fill and arrange: In a large, deep, oven-safe sauté pan, spread the reserved inner onions and remaining kale leaves in an even layer as a base. Take one onion layer, place about a tablespoon of filling in the center, and wrap the layer around the filling to close it into a small bundle. Place seam-side down in the pan. Repeat with the remaining layers and filling, arranging them relatively snugly in the pan.
  • Cook: Mix the cooking liquid ingredients (water, olive oil, and silan) and pour over the stuffed onions, it should cover them. Bring to a boil over medium heat, then cover and reduce to the lowest heat. Cook for 1 hour, this is when the freekeh fully cooks and absorbs the liquid. Toward the end, preheat the oven to 400°F (200°C). Uncover and transfer to the oven for another 10 minutes, this final step gives the tops a beautiful golden char, don't skip it.
  • Serve: Sprinkle with pistachios and mint before serving.

Notes:

  • No sumac? The zest of one lemon works as a substitute.
  • Maple syrup or honey can be used instead of silan.
  • Work from the outer onion layers in, stopping once they're too small to fill.
  • This dish can be fully cooked 1-2 days ahead and reheated before serving, it reheats beautifully.
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