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Osh Pyozee

A dish of onions stuffed with a mixture of ground beef, rice, prunes, and spices, then slow‑cooked.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Osh Pyozee

serves 6
Oven250°F
Time2 hours

Ingredients

Directions

Prepare the onions

  1. Make a 1/2‑inch deep incision into the side of each onion.

  2. Bring water and salt to a boil over moderate heat and drop in onions.

  3. Cook for 2 minutes, turning them with a slotted spoon during that time.

  4. Remove onions and peel off each layer until you reach the center.

  5. Set aside onion layers and centers.

Make the stuffing

  1. Put beef into a bowl with rice, salt, pepper, and cuminseed and mix well.

  2. Take a heaping teaspoon of beef mixture and half of one prune.

  3. Stuff one cooked onion layer with the mixture and roll it up.

  4. Repeat with all stuffing and onion layers.

Cook and serve

  1. Oil a skillet and lay stuffed onions and centers in it, cover, and cook over very low heat for 2 hours.

  2. The onions will become quite dark but not burned.

  3. Alternatively, put stuffed onions into a baking dish, cover tightly, and bake in a preheated 250°F oven for 2 hours.

  4. Serve warm. Serves 6 with other dishes.

Nutrition, whole recipe (rough)

583Calories
35 gProtein
17 gFat
74 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Corn Oil1/2 cup kernels (82g)77
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Stuffingnot in our table0
Prunenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef
Provides the savoury meat filling that bulks out the stuffing.
Raw rice
Cooked until very soft and mashed, it binds the beef and adds body to the filling.
Pitted prunes
Add sweetness and moisture that contrast with the savoury beef filling.
Corn oil
Lightly coats the skillet so the onions brown gently without sticking.

The step that matters

Slow cooking over very low heat. Long, gentle heat lets the onion sugars caramelise slowly, turning them dark and sweet. Too much heat can scorch the sugars before the filling is fully cooked and tender.

Swap the onion

How well each one fits the dish's main ingredients (beef, rice, pepper, corn):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against beef, rice, pepper, corn. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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