Try our take on this classic Southern comfort dish that is brought new heights with an Afghan-inspired twist. What sets these onions apart is the topping of crumbled feta cheese, which adds a creamy, tangy contrast to the dish, while rehydrated dried hibiscus flowers bring a vibrant, floral note that elevates the entire experience.
Servings
4
Prep Time
15 Min
Cook Time
70 Min
Ingredients
2 tbsp dried hibiscus flower
3 vidalia onions, sliced into 1/4" rounds
2 tbsp Noshejan Besyar Mazadar
4 tbsp butter
2 cups crumbled feta cheese
Instructions
Preheat oven to 350°.
Soak the hibiscus flowers for 15 minutes in hot water. Chop into smaller pieces. Set aside.
In a large mixing bowl, combine the onions and Noshejan Besyar Mazadar. Mix well until all onion rings are coated.
Grease a 9x13" baking dish. Add the onions evenly throughout.
Dice the butter into small cubes and arrange as evenly as possible over the onions.
Sprinkle the feta evenly over the onions. Top with hibiscus flowers.
Cover and bake for 40 minutes.
Remove the cover and bake for another 30 minutes.
Remove from heat and serve hot.
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