Stuffed Onions from Afghanistan: Osh Pyozee

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.

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 love stuffing vegetables with a savory filling, whether it be stuffed peppers, stuffed squash or stuffed cabbage. So 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.

How To Make Stuffed Stuffed Onions

In this recipe, the onions are softened by boiling them, so the layers can be separated. Each onion layer becomes a wrapper for savory lamb, feta and prune filling.

Because of their rounded shape, onions layers naturally curl around the filling and close up at each end.

To prepare the onions for boiling, slice off their ends, remove the papery skins, and cut them halfway through.

Cook’s Tip: How To Separate Onion Layers Easily

Boiling the onions softens them so the layers slide apart easily. The easiest way to separate them is under cold water — the water cools the onions and helps the layers slip apart without tearing.

Start with the outer layers and gently peel them away one by one. Most onions will give you 4–5 good layers for stuffing. Once you reach the firm inner core, stop — the center is too thick to roll and can be saved for another use (soups, stews, or sautés).

The Savory Stuffing

Ingredients:

• Ground Lamb
• Cooked Basmati Rice
• Garlic
• Spices: Salt, pepper and cumin
• Feta cheese, crumbled
• Pitted Prunes, chopped

Simply mix all of the ingredients together in a large bowl until fully combined.

Scoop a heaping tablespoon of filling into each onions layer, roll the onion around the filling and place the the stuffed onion skin-side-down in an oiled casserole. Bake and enjoy.

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

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.

How To Serve Stuffed Onions

I like the idea of serving these Afghan style - on a communal platter, surrounded by colorful vegetables and salads.

Or serve these as a tapas-style appetizer, with one tasty stuffed onion per small plate.

By the way, I tried eating one of thse 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 devouring it - so so good!

If you're interested in Afghan food, you should also try this stunning dish called Aushak.

If you try this Stuffed Onions (Osh Pyozee) recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

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