Enjoy this savory Iraqi dish!

Ingredients

• 6 large white onions
• 2 cups basmati rice
• 1 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup olive oil
• 1/4 cup pomegranate molasses
• 1/4 cup tomato paste
• 2 tsp cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups bone broth
• 4 cups tomato juice

Instructions

1. Slice off the top and bottoms of onions and boil in a pot of water for 30 minutes.
2. Slice 1 slit into each onion and take apart each layer, carefully.
3. Rinse and soak rice for 30 minutes.
4. Mix together rice, water, fresh herbs, spices, olive oil & pomegranate molasses.
5. Over medium heat fry up the stuffing ingredients for 15 minutes, stirring constantly.
6. Stuff the onion layers, roll up and place in a casserole dish.
7. Mix bone broth & tomato juice together and pour over the onions.
8. Bake at 350 for 1 hour.