Sogan Dolma Recipe Using Onions - An Albanian Recipe

Welcome to the world of Sogan Dolma, a heartwarming dish that will take your taste buds on a delightful journey! This sogan dolma recipe using onions features tender, sweet onions lovingly stuffed with a savory blend of spiced beef and rice, then slowly simmered in a tangy tomato-lemon broth until pure perfection. It's a cornerstone of Balkan and Turkish cuisine, and while it might look impressive, we promise the technique is surprisingly simple and incredibly rewarding.
You’ll love how this dish brings together comforting, deep flavors that are perfect for a cozy family dinner or a special gathering. Our recipe using onions is naturally gluten-free (just be sure to check your broth!), and it’s a fantastic make-ahead meal that only gets better the next day. Get ready to impress with this flavorful, tender, and truly unforgettable beef and rice masterpiece!

Ingredients

• For the Stuffed Onions:
• 10-12 medium yellow onions (about 2.5-3 lbs total)
• 2 tablespoons olive oil, plus more for the pot
• 1 teaspoon salt, plus more for blanching water
• 1/2 cup medium or long-grain rice (like Arborio or jasmine), rinsed until water runs clear
• 1 lb ground beef (80/20 or 85/15 blend, or a beef-lamb blend for richer flavor)
• 1 small onion, finely minced
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint (optional, for a brighter flavor)
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for a touch of heat)
• For the Tomato-Lemon Broth:
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sugar (optional, to balance tartness)
• 3-4 cups hot vegetable or beef broth (or water)
• Optional: 1 tablespoon pomegranate molasses (for deeper tang and sweetness)
• For Serving (Optional):
• Fresh chopped parsley or dill
• Lemon wedges
• Plain yogurt or garlic yogurt
• Sour cream

Directions

1. Prep and Blanch the Onions
   1. Trim the root and stem ends of each onion, then carefully peel them.
   2. Make a single, shallow slit from the top (stem end) down to the root end, cutting through all the layers but not all the way through the core. This slit will help you separate the layers later.
   3. Bring a large pot of generously salted water to a boil. Add the whole onions and simmer gently for 15-25 minutes, or until they are flexible enough to bend easily without cracking when you press them. Don't let them get too soft, or they'll be hard to stuff.
   4. Using a slotted spoon, transfer the blanched onions to a bowl of cold water (or run under cold water) to stop the cooking. Drain them well and set aside to cool completely.
2. Mix the Beef & Rice Filling
   1. While the onions cool, prepare your filling. Rinse the 1/2 cup of rice under cold water until the water runs mostly clear. You can briefly soak it for 10-15 minutes if you like, but it’s not strictly necessary. Drain thoroughly.
   2. In a large mixing bowl, combine the rinsed rice, ground beef, minced small onion, minced garlic, chopped parsley, optional dill or mint, 1 tablespoon tomato paste, sweet paprika, cumin, black pepper, optional red pepper flakes, 1 teaspoon salt, and 2 tablespoons olive oil.
   3. Using your hands, gently mix all the ingredients until they are evenly combined. Be careful not to overmix, as this can make the beef tough. The filling should be moist, loose, and spoonable, not dry or overly compact.
3. Separate and Stuff the Onion Layers
   1. Once the blanched onions are cool enough to handle, gently press their cores inward from the cut side to help the outer layers pop free.
   2. Carefully separate the onion layers (often called "petals"). You'll find some layers are quite long; you can trim these into more manageable lengths if needed.
   3. Take an onion layer, place a spoonful of the beef and rice filling near its thicker end, and roll it up tightly towards the thinner side to create a small, compact bundle. Don't overfill, as the rice will expand.
   4. Arrange the stuffed onions seam-side down in a wide, heavy-bottomed pot or Dutch oven. Start arranging them around the edges and work your way towards the center, packing them snugly so they support each other and prevent the filling from escaping.
   5. Optional note: To prevent scorching, you can line the bottom of your pot with a few chopped onion pieces or a thin slice of beef before arranging the dolma.
4. Make the Tomato–Lemon Broth
   1. In a measuring jug or bowl, whisk together the 1 tablespoon olive oil, 2 tablespoons tomato paste, lemon juice, 1 teaspoon salt, optional sugar, and 3-4 cups of hot broth or water. If using, whisk in the pomegranate molasses.
   2. Taste the broth and adjust for salt and tanginess. You want a good balance of savory, sour, and a hint of sweetness.
   3. Gently pour the broth over the stuffed onions in the pot. The liquid should come most of the way up the sides of the onions, but not completely drown them.
5. Simmer Until Tender
   1. Place a heatproof plate or a circle of parchment paper directly on top of the onions. This will keep them submerged and prevent them from unraveling during cooking.
   2. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low. Cover the pot tightly with a lid.
   3. Cook for 1 hour 15 minutes to 1 hour 45 minutes, or until the rice is fully cooked, the onions are silky-tender and sweet, and most of the sauce has been absorbed, leaving a glossy coating.
   4. Checkpoint: Check the liquid level halfway through cooking. If the pot looks dry, add a small splash of additional hot broth or water to prevent burning.
   5. Very brief optional finish: For a slightly browned top, you can uncover the pot and finish under a hot broiler for a few minutes. Watch very closely to prevent burning!
6. Rest & Serve
   1. Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes. This allows the juices to settle and the flavors to meld beautifully.
   2. Carefully transfer the sogan dolma to a serving platter. Spoon some of the delicious, glossy sauce from the pot over the top.
   3. Garnish with fresh chopped herbs (parsley or dill) and lemon wedges. Serve warm with plain yogurt, garlic yogurt, or a dollop of sour cream for a truly authentic experience.