Cooking the rice

in a 2qp pot place the washed rice with 2 cups of tap water, 3 tbsps of oil and 2 tsps salt. Cover with the lid and bring to boil. Reduce heat to low and cook for another 15 minutes, or until there is no water left in the pot. Cover the lid with a towel and let it 'sit' for another 15 minutes. Do not open the pot for any reason!

​

Preparing the onions

In a medium pot, bring water to boiling and place the onions inside.

Reduce the heat to medium and cook for about 15 minutes.

Remove the onions from the water and let them cool.

​

Preparing the stuffing

Turn on the oven on 400F/200C.

In a mixing bowl, mix the rice with the parsley and carrots. 

Add the lemon juice, salt, sugar and herbs, and mix well.

​

Baking the onions

Separate the onion layers and place a scoop of rice mixture in the middle of each layer. Remember that the rice is already cooked, so you can stuff the onion with as much it can consist. Then fold each side inwards, and place on an oven-safe dish. Do so for all the onion layers.

Rub some of the sauce on the top and once you're done, cover the dish with aluminum foil.

Bake for 40 minutes, and then remove the foil and let it bake for 20-30 more minutes, or until the onions get nice and tanned!