Greek Stuffed Onions: A Comfort Food Classic (Saladurmasi)

Saladurmasi is a traditional dish hailing from the island of Kastelorizo, Greece, and it celebrates the humble onion in the most delightful way. Naturally vegan, it consists of onion layers carefully stuffed with a flavorful mixture of rice, fresh herbs, and aromatic spices like cumin. As the onions cook, they become sweet and tender, creating a perfect balance with the herby, spiced filling. Unlike other stuffed vegetable dishes, Saladurmasi uses onions as the centerpiece, turning them into a melt-in-your-mouth delicacy. It’s a dish that embodies the simplicity and depth of Mediterranean cuisine, making it a favorite for both everyday meals and special occasions.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onions and cut off the bottom and top.

Step 2

Make a cut from the top to bottom, making sure not to cut all the way through, to help release the layers more easily.

Step 3

Boil in boiling water for 5-6 minutes until softened. Remove from the pot and let cool until you can handle them.

Step 4

Heat 3 tablespoons of olive oil in a large pot, add the finely chopped raw red onion until softened.

Step 5

Take one onion at a time and gently separate each layer. Keep about 4 of the outer layers, making sure they are intact and keep aside the tighter inner layers, finely chopping them to add to the filling.

Step 6

Add the chopped inner layers of the onions to the pan and cook for a couple minutes.

Step 7

Add the rice and stir to combine. Pour in ½ cup of water and cook over low heat until the water is absorbed.

Step 8

Stir in the canned tomatoes and cook on low heat until their liquid is absorbed.

Step 9

Remove from heat, then mix in chopped mint and parsley, cumin, salt, and pepper.

Step 10

Brush a large pot with oil. I used a cast iron.

Step 11

Take about 1/2 tbsp of filling and stuff each onion layer with it. Place it on one end of the layer and roll it on itself to close it. Repeat for all the layers

Step 12

Place the stuffed onions side by side, tightly packed, in the pot. If you have any leftover rice mixture (depending on how many layers the onions have) place it in between the onions. I always do this for similar dishes and it turns out so nice because it crisps up beautifully.

Step 13

Add water to reach halfway up the onions and place a plate on top to keep the onions closed.

Step 14

Bring it back to the hop and cook over medium-low heat until the rice is cooked. About 30 minutes.

Step 15

You can finish them off in the oven with the grill to get a bit more charred which is nice, but optional!

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