Dolma

1: Boil the peeled onions in a pot of water for 20 minutes or until soft. Reserve the onion water for the sauce and set the onions aside to cool down.

2: Remove roughly half the onion core and chop finely. Mix in the remaining ingredients until well combined.

3: Remove 1 peel from each boiled onion and place 2-3 tablespoons of the filling into the onion and wrap firmly. Arrange each one in the bottom of the slow cooker.

4: For the sauce, mix all the ingredients together in a bowl and pour on top of the onions. Cover the onions with parchment paper.

5: Turn on the slow cooker on high for 5 hours. Once cooled, top with chopped parsley and serve with yoghurt.