Ingredients:

3 onions

Filling

2 onions, diced

1 cup rice, washed well

2 bunches of parsley, finely chopped

1 bunch dill, finely chopped

¼ cup of finely, chopped mint

2 tablespoons Signature Harissa

¾ cup of water

1 teaspoon salt, or to-taste

Oil

Broth

2 cups water

2 tablespoons Signature Harissa

1 tablespoons Shawarma spice/ Rosey Harissa Spice/Fiery Harissa Spice or Herby Harissa Spice (either one of these spices will work here)

½ teaspoons salt

Remove the skin of the onion, and make a slit into the onion that will only go through half an onion, not all the way through.
Boil water and salt in a pot, add the onions and cook until the onion is tender. (another trick to soften the onions are to wrap them in cling film and microwave them for approx. 3-5 minutes until they are soft. Let cool. Peel the layers and lay them on a paper towel one next to the other.

Make the filling –

Sautee the onion until soft, add herbs and rice. Mix the harissa with the water and salt, add to the pan and mix well. Once the rice has absorbed all the water, remove the pan from the heat. The rice should not be cooked all the way

Depending on the size of each layer of the onion, place approx. 1 tsp of the filling in each layer of the onion, roll and tuck the onion with the filling. Lightly Oil the bottom of a shallow pan and tightly arrange the stuffed onions seam side down.

Broth - 

Mix the water, harissa, spice and taste for salt. Add to the pan, once boiled, lower the heat and cook for about 45 minutes, until the rice is fully cooked. Transfer the onions to a heatproof dish, and bake at 400f in the oven, until the onions are nice and golden (approx 45 minutes).