Stuffed anything and everything is typical of Israeli and Middle Eastern food. This is my take on a weekly favorite.
BT's Not So Traditional Stuffed Persimmons and Onions
Ingredients:
2 or 3 large firm persimmons - count on half a serving per person
4-6 small, round, very firm red onions - one per serving
1 large leek
1 large bunch baby spinach
1 cup (128 grams) cooked rice - any type you prefer
1 cup (128 grams) cooked chickpeas
2 tablespoons (30 ml) ghee or vegetable oil
1 tablespoon (15 ml) harissa
1 tablespoon (14 grams) freshly grated turmeric root (1 tablespoon powder)
1 tablespoon (15 ml) olive oil
1/2 teaspoon (2.5 grams) nutmeg
1/2 teaspoon (2.5 grams) cinnamon
1/4 teaspoon (1.5 grams) cardamom powder
Kosher salt
Ground pepper
Directions:
Wash persimmons thoroughly and slice top off. Reserve as lid for later
Peel onions. Cut root side off making flat bottom
Remove hard dry skin from leek. Split lengthwise down the middle. Soak in cold water to remove embedded dirt.
Wash and dry the spinach. Use leaves and stems
In a heavy gauge frying pan add ghee. Place pan on medium heat. When ghee is melted add harissa and turmeric
Slice leek lengthwise in ribbons. Add to pan. Sauté until leeks soften. About 5 minutes.
Add spinach to pan.
Add nutmeg, cinnamon and cardamom powder.
Continue cooking until the green are all wilted
Add three grinds of pepper and a pinch of salt
Reduce heat to low
Scoop the flesh out of the bottoms of the persimmons
Core the onions leaving enough structure so they will retain their shape - 2-3 layers deep
Add rice to vegetables in pan.
Return heat to medium and add chickpeas
Sauté the mixture until the rice and chickpeas are thoroughly heated and have taken on an orange color from the harissa
Remove pan from heat and let mixture cool
Place persimmons and onions in a baking dish. Turn oven on to 375 F. or 180 C.
Stuff hollowed out persimmons and onions with rice/vegetable mixture
Drizzle oil oil over the top
Sprinkle kosher salt on top of the oil. Add three more grinds of pepper
Place persimmon lids on top of fruit
Bake in oven for 20-25 minutes. When onions are tender, it is done.
Serve hot with labane or tahina. If you are adventuresome, serve the stuffed vegetables in a bowl in a light vegetable broth.
Enjoy! בתיאבון
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