Osh Pyozee (Stuffed Onions)

Make a 1/2-inch deep incision into the side of each onion. Bring water and salt to a boil over moderate heat and drop in onions. Cook for 2 minutes, turning them with a slotted spoon during that time.

Remove onions and peel off each layer until you reach center. Set aside onion layers and centers.

Put beef into a bowl with rice, salt, pepper, and cumin and mix well. Take 1 heaping teaspoon beef mixture and half of 1 prune. Stuff 1 cooked onion layer and roll it up. Do this with all stuffing and onion layers.

Oil a skillet and lay stuffed onions and centers in it. Cover and cook over very low heat for 2 hours. The onions will become quite dark but not, of course, burned. This is top-of-the-stove cooking.

Another method is to put stuffed onions into a baking dish, cover tightly, and bake in preheated 250 degrees F oven for 2 hours. Serve warm.

NOTE: It is also possible to accelerate cooking time. Add 1/2 c water to skillet and cook, covered, over moderate heat for 1 hour. All liquid will evaporate and onions will be browned.