Perfect Rosh Hashanah Recipe: Stuffed Onions in Teriyaki Sauce with Pomegranate

This recipe offers a unique dish for the Jewish New Year (Rosh Hashanah) holiday: stuffed onions in a teriyaki sauce with pomegranate seeds. The recipe, developed by Noam Zigdon, features 6-7 medium onions as the base.

The filling for the onions includes 500 grams of ground beef, two cups of uncooked round rice, finely chopped green onions, minced garlic, chopped pickled ginger, teriyaki sauce, soy sauce, sesame oil, black pepper, and salt. The onions are prepared by peeling, making a lengthwise cut, and then boiling for about 10 minutes, followed by a 15-minute rest in the pot. The layers are then gently separated for stuffing.

The filling is mixed together and formed into elongated portions, which are then rolled tightly within each onion layer. The stuffed onions are arranged snugly in a wide, shallow pot with their seams facing down, over a bed of leftover onion scraps. The sauce is made by whisking together boiling water or broth, teriyaki sauce, soy sauce, date syrup or honey, mirin, rice vinegar, minced garlic, and then poured over the onions.

The dish is simmered for 45-50 minutes until the meat and rice are cooked and the onions are tender. For a caramelized finish, the pot is then transferred to a preheated oven at 200 degrees Celsius (grill setting) for 8-10 minutes. The final dish is garnished with toasted sesame seeds, chopped green onions, and pomegranate seeds before serving hot.