Soğan Dolması (Stuffed Onions)

Bring a large pot of water to a boil. Add the whole large onions and boil for about 10 minutes, or until the outer layers start to soften and separate. Drain and let them cool enough to handle. Working with one onion at a time, peel off the layers, coaxing them into cups or cones that are thick enough to hold a filling. Trim any tough root ends but keep the layers intact. You'll need about 8 to 12 nice pockets; finely chop the remaining onion scraps and set aside.

In a medium skillet, heat half of the olive oil over medium heat. Add the chopped onion scraps and cook, stirring often, until soft and golden, about 6 to 8 minutes. Add the tomato paste and cook for a minute more to deepen its flavor. Stir in the rice, currants, pomegranate molasses, allspice, cinnamon, salt, and pepper. Cook for another 2 minutes until the rice is coated. Remove from heat and stir in the parsley, mint, and lemon juice. Set aside while you prepare the rest.

Lay an onion cup in your palm, with the root end pointing down (if there's a root piece, keep it intact) so it looks like a little bowl. Place about 1 to 2 tablespoons of filling in the center and gently press the sides together to enclose it. Fold the top edges over to make a tight, neat parcel. The onion layer should hold the filling without gaps. Repeat with the remaining layers and filling.

Place the remaining olive oil (about 1/4 cup) in a wide, heavy pot or shallow Dutch oven. Arrange the stuffed onions in the pot in a single layer, seam side down and close together. They can touch a bit; try to fill in the spaces so they stay snug while cooking. Add the warm water and a pinch of salt. You want the water to come about halfway up the onions. If needed, add a bit more water. Bring to a gentle simmer, then cover with a lid. Cook over low heat for about 45 minutes, or until the rice is tender and most of the liquid has been absorbed. The onions should be very tender and a bit caramelized at the edges.

Remove from heat and let them rest, covered, for 5 minutes. Serve warm, with a squeeze of fresh lemon and a drizzle of pomegranate molasses if you like, garnished with parsley.