Cut both ends of the onion and peel them one by one. Slice halfway through to the center without cutting all the way.

Fill a medium-sized saucepan with water and add the onions over medium heat. Bring to a boil and simmer for 15 minutes. The leaves will soften, and separate a bit.

Using a slotted spoon, carefully remove the onions from the boiling water and transfer them to a plate, and let them cool.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it, and discard the thin membrane as needed. As you get closer to the middle, you'll end up with the cores of the onions. Set them aside; we'll use them in the filling.

You should have about 20-22 layers of onions in the end. Set them aside.

Meanwhile, preheat the oven to 400 degrees F.

While the oven is heating, make the filling. Into a mixing bowl, place ground beef, white rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, ground cumin, allspice, dried mint, red pepper flakes, and chopped fresh parsley.

Chop the reserved onion cores and add them to the bowl. Give it a good mix to ensure everything is fully incorporated.

When it is time to stuff, fill each layer of the onion with a tablespoon of the meat filling, then roll tightly. Repeat this process for the remaining onion layers, then arrange them in a spiral pattern in a large skillet or casserole dish.

To make the sauce, whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, garlic, salt, and boiling water in a measuring cup until combined.

Carefully pour the sauce over the stuffed onions. You can cover it with foil or a large sheet of parchment paper.

Bake in the oven for 30 minutes, then remove the parchment paper and continue baking for an additional 20 minutes, or until onions turn golden brown.

Garnish with chopped parsley and serve immediately.