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.

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.

You can finish them off in the oven with the grill to get a bit more charred which is nice, but optional!