• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Appetizers

Stuffed Onions from Afghanistan: Osh Pyozee

November 28, 2012 Updated July 20, 2020 by Lisa Goldfinger 4 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

Osh Pyozee are Afghan Stuffed Onions. Soft onion layers are used as a wrapper for a savory lamb, Feta and prune filling. Serve one as an appetizer, 2 or 3 as a main dish.

stuffed onions recipe by panning the globe

There's something special about stuffed vegetables. I love the different textures and melding of flavors, and the presentation is exciting. They come out of the oven soft and browned and looking delicious, like a beautifully wrapped present. 

I've stuffed many a vegetable: tomatoes, peppers, eggplant, and cabbages, to name a few.  But when I learned about Osh Pyozee, (that's the Afghan name for "Stuffed Onions"), I was immediately intrigued. Onions are one of my favorite vegetables and I've never thought to stuff them.

In this recipe, the onions are boiled and softened so the layers can be separated. Each onion layer becomes the wrapper for the lamb, feta and prune filling. Because of their shape, the onions layers naturally curl around the filling and close up at each end. (remember to only cut halfway through the onion when you trim it, so you get a whole large layer of onion to wrap with)

There is no need to add any liquid to the casserole before cooking.  The onions release plenty of moisture while they cook.

Osh Pyozee are Afghan Stuffed Onions. Soft onion layers are used as a wrapper for a savory lamb, Feta and prune filling. Serve one as an appetizer, 2 or 3 as a main dish l www.panningtheglobe.com

In Afghanistan meals are traditionally served on a large table cloth called a dastarkhan, that is spread over the floor. Diners sit on cushions and share communal plates of food, often including rice, bread (Nan), stews, vegetables and chutneys. Food is eaten with the right hand - no utensils are used. A hand-washing ritual is customary before the start of a meal.

I like the idea of serving these Afghan style - on a communal platter, surrounded by colorful vegetables and salads. Or serve them as a tapas-style appetizer - one tasty onion roll on a small plate. I tried eating one without utensils. It was great! I'd like to say that I did it to be true to Afghan customs but truth be told I just couldn't resist grabbing one and biting into it.

Osh Pyozee are Afghan Stuffed Onions. Soft onion layers are used as a wrapper for a savory lamb, Feta and prune filling. Serve one as an appetizer, 2 or 3 as a main dish l www.panningtheglobe.com

Here's the recipe for Osh Pyozee: Stuffed Onions from Afghanistan. If you try this recipe I hope you'll come back to leave a comment. I'd love to know what you think.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
recipe for Stuffed Onions from Afghanistan - Panning The Globe

Osh Pyozee: Stuffed Onions from Afghanistan


★★★★★

5 from 1 reviews

  • Author: Lisa
  • Total Time: 1 hour 45 mins
  • Yield: 4-6 1x
Print Recipe

Description

Oven Baked Stuffed Onions with a savory filling of lamb, rice, Feta, prunes and spices.


Ingredients

Scale
  • 3 large yellow onions (about ¾ pound each)
  • 1 pound ground lamb
  • ¾ cup cooked basmati rice
  • 1 teaspoon olive oil
  • 1½ teaspoons finely chopped garlic
  • 1½ teaspoons whole cumin seeds
  • 1½ teaspoons salt
  • ¼ teaspoon fresh ground pepper
  • 10 pitted prunes, roughly chopped
  • 4 ounces crumbled Feta cheese
  • Olive oil for brushing onions
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 350ºF. Lightly oil the bottom of a casserole dish or Dutch oven.
  2. Prepare the Onions: Trim the ends off the onions, then make a slice only halfway through each onion lengthwise (with your knife positioned end-to-end). For a clear demonstration of this technique see photo in post. Pull off the brown papery skin. Boil onions in a large pot of water, partially covered pot, for 20 minutes. Using a slotted spoon, transfer onions into a large bowl filled with cold water. Pour out heated water and refresh with more cold water, and repeat again. Let onions cool in the water for a few minutes. To keep from burning your hands, work under water to gently separate the softened outer layers of each onion, one by one, about 4 or 5 per onion, until you get to the stiffer middle section, which will not be used in this recipe. Put onions layers in a strainer to dry.
  3. Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. Scrape cumin and garlic into bowl with rice. Add salt  (1½ teaspoons) and pepper (¼ teaspoon). Stir rice to combine with spices. Add ground lamb and Feta cheese and gently combine with rice. (I recommend using your hands)
  4. Stuff the onions Pat the onion layers dry if need be. Add a generous heaping tablespoon of the meat mixture to the center of an onion layer. Roll the onion layer around the meat, and put it in the oiled casserole, seam side down. Continue with all of the meat. You should have 12-14 stuffed onions. Brush the tops of the rolls with some olive oil and sprinkle with some fresh ground pepper. Cover casserole with lid or with a double layer of foil. Bake in the lower third of a preheated oven for 1 hour. Briefly remove pot from oven. Turn oven up to "broil". Remove foil from casserole. Baste onions with pan juices. Return to oven, uncovered, and cook onion rolls for an additional 5 minutes to brown them, watching carefully to make sure they don't burn.
  • Prep Time: 40 mins
  • Cook Time: 1 hour 5 mins
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Afghan

Keywords: lamb stuffed onions, onions stuffed with lamb and feta

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More The Best Appetizer Recipes!

  • bowl of pasta e fagioli sprinkled with chopped basil and finely grated parmesan cheese
    Pasta e Fagioli
  • oval serving dish filled with patacones, plantain chips, with a bowl of guacamole and a bowl of pico de gallo by the side
    Patacones: Fried Green Plantains
  • bowl filled with caponata, eggplant and bell pepper relish
    Caponata (Sicilian Sweet and Sour Eggplant Relish)
  • collage of four different dishes, salmon tartare on cucumber rounds, mini caprese salad skewers, spice crusted shrimp and caramelized onion and fig bruschetta
    The Best Easy Party Food Recipes

Filed Under: All Recipes, Appetizers, Asia, main course Tagged With: lamb, rice

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Alex G

    January 28, 2019 at 11:32 am

    This i a fun one and also tastes great!

    ★★★★★

    Reply
    • Lisa

      January 29, 2019 at 5:44 am

      So glad you enjoyed!

      Reply
  2. Patty

    November 28, 2012 at 4:15 pm

    What a wonderful dish! I love everything you post!

    Reply
    • Lisa

      November 28, 2012 at 8:01 pm

      Thank you Patty. It was a fun dish to experiment with. I'm glad you like it.

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

556 shares