In a mixing bowl, combine ground meat, rinsed rice, 1 tbsp tomato paste, diced tomato, minced garlic, salt, paprika, oregano, black pepper, and parsley. Mix well and set aside. For best flavor, you can prepare the filling the night before and refrigerate it. Let it sit at room temperature for 30 minutes before stuffing.

Cut the ends off each onion, place it flat-side down, and make a vertical slit from the top to the center without cutting it in half. Repeat with all onions.

Fill a pot with water, bring to a boil, and add the onions. Cook for about 15 minutes, or until the layers begin to separate. Be careful not to overboil, as they may fall apart. Drain and let them cool (you can run them under cold water to speed up the process).

Carefully peel apart the onion layers. Place about 1 tablespoon of filling inside each layer and roll it up. If onion layers are too large, you can cut them in half. Save the onion cores for broth or dice them and mix into the filling. Repeat until all the filling is used (makes approximately 34 stuffed onions, depending on onion size).

Arrange stuffed onions seam-side down in a round baking dish, packed tightly together.

In a small saucepan over medium heat, melt the ghee or butter. Stir in 2 tbsp tomato paste and broth, then taste and adjust salt if needed. Pour the warm sauce over the stuffed onions.

Cover with a piece of parchment paper and then aluminum foil. Bake in a preheated 425°F (220°C) oven for 45 minutes covered, then uncover and bake for another 15 minutes. For a beautifully caramelized finish, broil for the last few minutes.

Enjoy warm with a side of plain yogurt, or serve as is. Leftovers can be stored in the refrigerator for up to 5 days.