Onion stuffed with rice and nuts
4 large onions
1 cup tomato
1 teaspoon chopped dill
1/2 teaspoon dried oregano
1/2 teaspoon turmeric powder
1/2 teaspoon dried basil
1/4 cup blanched almond
1/4 cup salted peanut
1/4 cup boiled rice
1/4 cup melted butte
Salt and pepper to taste
In a large saucepan boil the onion with their skin for 40-50 minutes until become tender then leave them to cool down.
Put the nuts in a baking tray and toast them at 225° for about 10-15 minutes or until golden color, then break them up into small pieces.
Remove the skin of tomatoes and cut them into small pieces.
Mix the rice, tomatoes, nuts, dill, and all other spices, add salt and pepper.
Remove the core of each onion from one side only and fill it with the mixture.
Arrange the onions on baking tray, and then sprinkle the melted butter on top.
Preheat oven to 350° and bake for 35-40 minutes.
Serve while is hot