"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 02-15-2005, 03:31 PM   #1
Senior Cook
Join Date: Feb 2005
Location: USA,Michigan
Posts: 128
Send a message via ICQ to Consul Send a message via AIM to Consul
Rec: Osh Pyozee (Stuffed onions, Afghan style)

Osh Pyozee
(Stuffed Onions - Afghanistan)


2 large (about 1/4 lb each) onions, peeled
4 cups of Water
1 tablespoons of Salt


1/2 lb Ground beef
3 tablespoons of Raw rice, rinsed, cooked until very soft, drained, & mashed
1 tablespoons of Salt
1/4 tablespoons of Pepper
1/4 tablespoons of Ground cuminseed
10 md Pitted prunes, cut lengthwise into halves
2 tablespoons of Corn oil

1. Make a 1/2-inch deep incision into side of each onion. Bring water & salt to a boil over moderate heat & drop in onions. Cook for 2 mins, turning them w/slotted spoon during that time. Remove onions & peel off each layer until you reach center. Set aside onion layers & centers.

2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well. Take 1 heaping ts beef mixture & half of 1 prune. Stuff 1 cooked onion layer & roll it up. Do this w/all stuffing & onion layers.

3. Oil a skillet & lay stuffed onions & centers in it, cover, and cook over very low heat for 2 hours. The onions will become quite dark but not, of course, burned. This is top-of-the-stove cooking. Another method is to put stuffed onions into a baking dish, cover tightly, & bake in preheated, 250f. oven for 2 hrs. Serve warm. Serves 6 with other dishes.


That was the "cut and paste" part. Now, for my notes:

I used the baking method of cooking, and wasn't happy with how well the onions browned. The main problem I ran into is that the liquid didn't evaporate, and I ended up with half-drowned onions. Despite, this, I did like the overall flavor of this dish, and would like to try making it again. Thus, I am not marking it "tried and true" even though I have tried it.

The above recipe was taken from a site found via Google. I couldn't tell you where it is now.

Darren Landrum

"Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic." - Dave Barry
Consul is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Glazed Pearl Onions With Mustard And Brown Sugar Raine Vegetables 0 02-01-2005 11:36 AM
Stuffed Onions- 3 Versions BubbaGourmet Vegetables 3 03-17-2004 02:07 AM
Oven-Roasted Balsamic Onions evelyn Vegetables 3 02-01-2004 03:17 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM
5 Vegetarian Stuffed Cabbage Recipes Filus59602 Vegetables 2 09-25-2002 11:09 AM

All times are GMT -5. The time now is 12:47 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.