Stuffed Onion Marrakech with Bulgur, Mint, and Pomegranate

Servings 6


  • 6 large onions
  • Salt and freshly ground black pepper
  • 1 cup #2 medium or #3 coarse bulgur wheat
  • 1 tbsp. butter
  • 1 ripe tomato peeled and chopped
  • 1 tbsp. all-purpose flour
  • 4 tbsp. finely chopped fresh mint
  • 3 tbsp. tomato paste
  • 1/2 cup pomegranate seeds plus 2 Tbsp. for garnish
  • 1 cup water
  • 1/4 cup pine nuts
  • 1/2 lemon
  • 1 tsp. ground cinnamon


  • Bring a large pot of water to a boil. Peel the onions, leaving the tops and root ends on for the moment. Plunge them into the boiling water. (Be sure you've boiled enough water to cover them.) Cook the onions until they are fairly tender, ten to fifteen minutes. Drain the onions and let them cool. When they are cool enough to handle, cut a thin slice off the root end and carefully scoop out the center of each onion and discard, leaving shells three or four layers thick and the top of the onion intact. Set them aside. Put the bulgur, tomato, mint , the half cup of pomegranate seeds, pine nuts, cinnamon, and salt and pepper in a medium bowl. Mix thoroughly and set aside. Melt the butter in a small pan over medium heat. Blend in the flour and cook for one minute. Add the tomato paste and stir well. Gradually add the water, stirring constantly. Season with salt and pepper. Remove the tomato sauce from the heat. Stuff the onion shells three quarters full with the bulgur mixture. The filling will expand as it cooks. Place the onions side by side, open end up, in a large saucepan. Pour in enough tomato sauce to cover the onions halfway up. Cover the saucepan and simmer the onions gently over low heat for forty-five minutes. When the onions are done they will be tender but still whole. Pour a bit of the remaining tomato sauce on each plate and place an Onion Marrakech in the center. Garnish the top of each steaming stuffed onion with the remaining pomegranate seeds and squeeze a few drops of lemon juice on top. Lean Grain Tip: Use margarine in place of butter.