If you’ve ever wondered how to turn humble onions into the star of the show, this recipe is your answer! Saladurmasi, a traditional dish from the Greek island of Kastelorizo, transforms onions into tender, flavor-packed parcels filled with a tomatoey and herby rice. It’s comfort food at its best.
I learned about this dish in Rhodes, where the owner of Goji Vegan Hotel, gave me his grandma’s recipe for it (who’s from there). As soon as I came back I had to make it and it was just incredible!! There are different versions, and this one is the naturally vegan one.
What is Saladurmasi?
Saladurmasi is a traditional dish hailing from the island of Kastelorizo, Greece, and it celebrates the humble onion in the most delightful way.
Naturally vegan, it consists of onion layers carefully stuffed with a flavorful mixture of rice, fresh herbs, and aromatic spices like cumin.
As the onions cook, they become sweet and tender, creating a perfect balance with the herby, spiced filling.
Unlike other stuffed vegetable dishes, Saladurmasi uses onions as the centerpiece, turning them into a melt-in-your-mouth delicacy.
It’s a dish that embodies the simplicity and depth of Mediterranean cuisine, making it a favorite for both everyday meals and special occasions.
Ingredients – What you’ll need
- Yellow onions, preferably long ones, so it’s easier to stuff them
- Red onion – for a touch of extra flavour in the filling
- Short-grain or risotto rice, ideal for absorbing the rich juices
- Canned cherry tomatoes for a tangy and slightly sweet base
- Fresh mint and parsley to add bright, herbaceous notes
- A hint of cumin for warmth and depth
- Extra virgin olive oil to tie everything together and enhance the flavors
How to make Greek Stuffed Onions – Step by Step
- Peel the onions and cut off the bottom and top.
- Make a cut from the top to bottom, making sure not to cut all the way through, to help release the layers more easily.
- Boil in boiling water for 5-6 minutes until softened. Remove from the pot and let cool until you can handle them.
- In the meantime, heat 3 tablespoons of olive oil in a large pot, add the finely chopped raw red onion until softened.
- Take one onion at a time and gently separate each layer. Keep about 4 of the outer layers, making sure they are intact and keep aside the tighter inner layers, finely chopping them to add to the filling.
- Add the chopped inner layers of the onions to the pan and cook for a couple minutes.
- Add the rice and stir to combine. Pour in ½ cup of water and cook over low heat until the water is absorbed.
- Stir in the canned tomatoes and cook on low heat until their liquid is absorbed.
- Remove from heat, then mix in chopped mint and parsley, cumin, salt, and pepper.
- Brush a large pot with oil. I used a cast iron.
- Take about 1/2 tbsp of filling and stuff each onion layer with it. Place it on one end of the layer and roll it on itself to close it. Repeat for all the layers
- Place the stuffed onions side by side, tightly packed, in the pot. If you have any leftover rice mixture (depending on how many layers the onions have) place it in between the onions. I always do this for similar dishes and it turns out so nice because it crisps up beautifully.
- Add water to reach halfway up the onions and place a plate on top to keep the onions closed.
- Bring it back to the hop and cook over medium-low heat until the rice is cooked.
- You can finish them off in the oven with the grill to get a bit more charred which is nice, but it’s optional!
INGREDIENTS SUBSTITUTIONS
Red onion (for filling)
- Substitute with: Shallots, white onion, or even leeks for a milder flavor.
Canned cherry tomatoes
- Substitute with: Diced canned tomatoes, fresh cherry tomatoes blended or chopped, or tomato passata for a smoother texture.
Fresh mint
- Substitute with: Dried mint (use less as it’s more concentrated) or fresh basil for a different flavor profile.
Fresh parsley
- Substitute with: Cilantro, dill, or a combination of dried parsley and fresh spinach for added greenery.
Cumin powder
- Substitute with: Coriander powder or paprika
Why You’ll Love These Greek Stuffed Onions
- Unique: This dish takes the humble onion and transforms it into a star ingredient, offering a unique dish that’s both unexpected and delightful.
- Packed with Flavor: The combo of sweet onions, herby rice, and a touch of warm spices makes this dish totally irresistible.
- Naturally Vegan: No swaps needed—this dish is plant-based perfection just the way it is!
- Easy to Customize: Play around with the filling—add your favorite herbs, swap the rice, or spice it up however you like.
- Crowd-Pleasing: Whether you’re cooking for a dinner party or a cozy family meal, this dish is sure to impress with its elegant presentation and rich flavors.
HOW TO STORE LEFTOVERS
Keep leftovers in the fridge for up to 3 days in an airtight container. This dish is still amazing the days after, so it’s perfect to make in advance!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Greek Stuffed Onions: A Comfort Food Classic (Saladurmasi)
Equipment
Ingredients
- 1 kg Yellow onions preferable long
- 1 Red onion chopped
- 1 1/2 cup Short grain rice or risotto rice
- 1 1/2 cup Canned cherry tomatoes
- 1/2 cup Fresh mint chopped
- 1/2 cup Fresh parsley chopped
- ½ tsp Cumin powder
- 3 tbsp Extra virgin olive oil plus extra for brushing
- salt and pepper to taste
Instructions
- Peel the onions and cut off the bottom and top.
- Make a cut from the top to bottom, making sure not to cut all the way through, to help release the layers more easily.
- Boil in boiling water for 5-6 minutes until softened. Remove from the pot and let cool until you can handle them.
- Heat 3 tablespoons of olive oil in a large pot, add the finely chopped raw red onion until softened.
- Take one onion at a time and gently separate each layer. Keep about 4 of the outer layers, making sure they are intact and keep aside the tighter inner layers, finely chopping them to add to the filling.
- Add the chopped inner layers of the onions to the pan and cook for a couple minutes.
- Add the rice and stir to combine. Pour in ½ cup of water and cook over low heat until the water is absorbed.
- Stir in the canned tomatoes and cook on low heat until their liquid is absorbed.
- Remove from heat, then mix in chopped mint and parsley, cumin, salt, and pepper.
- Brush a large pot with oil. I used a cast iron.
- Take about 1/2 tbsp of filling and stuff each onion layer with it. Place it on one end of the layer and roll it on itself to close it. Repeat for all the layers
- Place the stuffed onions side by side, tightly packed, in the pot. If you have any leftover rice mixture (depending on how many layers the onions have) place it in between the onions. I always do this for similar dishes and it turns out so nice because it crisps up beautifully.
- Add water to reach halfway up the onions and place a plate on top to keep the onions closed.
- Bring it back to the hop and cook over medium-low heat until the rice is cooked.
- You can finish them off in the oven with the grill to get a bit more charred which is nice, but optional!
