Stuffed Onions

Wash rice and soak in warm water for 30 minutes.

Cut tops and bottoms off onions. Make a lengthwise slit from one side to the center.

Boil onions for 8-10 minutes until pliable but still holding shape.

Transfer to cold water and gently separate the layers.

For filling: combine drained rice, ground meat, parsley, pastes, and spices. Knead well.

Place filling in each layer and roll tightly. Arrange seam-side down in a pot.

Dissolve remaining tomato paste in 1 cup hot water, add olive oil, pour over dolmas.

Place inverted plate on top, cover, and cook on low for 50-60 minutes. Rest 10 minutes before serving.