To start, cut the both ends off your onions, and peel them.

Cut a deep slice down the middle to reach the core. Be careful, cut slowly so you dont split the onion in half. It should still stay intact. You want it to be a wedge cut into them, not a full cut to split it into 2 pieces.

Transfer the onions to a large microwave safe bowl. Pour 1 ½ cups of hot water on top.

Transfer to the microwave and microwave on high heat for 7-8 minutes. They should be soft. Remove from the water and let them cool.

Now, wash the rice a few times until the water runs clear.

Then, soak the rice in lukewarm water for 15 minutes. Drain, and transfer to a large bowl.

Preheat your oven to 375 °F.

Combine the rice with the chopped parsley, chopped dill, minced garlic, and chopped tomatoes.

Add the 7 spices, coriander powder, Aleppo pepper, garlic and onion powder, black pepper, salt, and the dried mint. Mix well.

Now drizzle on top the pomegranate molasses and the extra virgin olive oil and set aside.

Separate the onion layers carefully.

Add about 2 tablespoons (or more, depending on the size of the onion layer) and roll. Place them in a single layer the bottom of a 9x13 baking dish.

Combine the sauce ingredients together in a large bowl, and carefully pour on top of the onions. Cover with parchment paper, and a layer of aluminum foil.

Bake at 375 for 1 hour and 15 minutes, or until the onions are soft.

Once baked, let it cool for 10 minutes before serving.

Serve with salad, or yogurt.