Iraq / Main
Iraqi dolma
Vine leaves and vegetables stuffed with spiced rice and meat, layered in one pot and cooked under a weight.
Ingredients
- Vine leaves300 g
- Short-grain rice400 g
- Lamb, minced400 g
- Bell peppers4
- Large onions3
- Aubergines3
- Tomatoes4
- Tomato paste3 tbsp
- Pomegranate molasses3 tbsp
- Lemon2
- Parsley40 g
- Baharat1 tbsp
- Vegetable oil100 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the rice and mix it with the mince, chopped parsley, tomato paste, baharat, oil, salt and pepper.
Cut lids off the peppers and tomatoes and hollow them. Blanch the onions whole and separate them into layers.
Roll the filling in vine leaves into tight cylinders — the rice doubles, so leave it room.
Fill the vegetables two-thirds full and put their lids back on.
Line the pot with tomato slices, then layer the parcels and stuffed vegetables, the heaviest at the bottom.
Mix water with the pomegranate molasses, lemon juice and salt and pour it in until it reaches the top layer.
Cover with a weighted plate and cook on a low heat for an hour and fifteen minutes. Serve by inverting the pot onto a platter.
