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Recipes

Iraqi Dolma: Stuffed Vegetables and Grape Leaves

Iraqi Dolma is a grand culinary tradition, often prepared for special occasions like Friday family lunches, weddings, and Eid celebrations, showcasing the richness of Iraqi hospitality.

4 servings (default)Iraq

Ingredients

Servings
4
  • For the Stuffing
  • 2 cups Short-grain rice, rinsed and soaked 30 minutes
  • 400 g Ground lamb or beef
  • 1 large Onion, finely grated
  • 1 cup Fresh parsley, finely chopped
  • ½ cup Fresh dill, finely chopped
  • ½ cup Fresh mint, finely chopped
  • ½ cup Fresh cilantro, finely chopped
  • 2 tablespoons Tomato paste
  • 1 teaspoon Ground allspice
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground black pepper
  • 1 ½ teaspoons Salt
  • ¼ cup Vegetable oil
  • 2 tablespoons Pomegranate molasses
  • For the Vegetables
  • 8 small Eggplants, cored
  • 6 small Zucchini, cored
  • 4 medium Tomatoes, tops removed and hollowed
  • 4 medium Bell peppers, tops removed and seeded
  • 4 medium Onions, peeled and cored from top (layers separated)
  • 1 jar Grape leaves in brine, rinsed
  • For the Cooking Broth
  • 4 cups Water
  • 2 cups Tomato juice
  • 3 tablespoons Vegetable oil
  • 2 tablespoons Pomegranate molasses
  • 2 dried Limes (noomi basra), pierced
  • 2 tablespoons Tomato paste
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper
  • For the Pot Lining
  • Lamb chops or beef ribs (optional)
  • Tomato slices and onion slices

Method

  1. 1

    Start by draining the soaked rice well. In a large bowl, combine the drained rice with the ground meat, grated onion, all the finely chopped herbs (parsley, dill, mint, cilantro), tomato paste, allspice, cinnamon, black pepper, salt, vegetable oil, and pomegranate molasses. Use your hands to mix everything together until it's thoroughly combined and fragrant.

  2. 2

    Prepare your vegetables by coring the eggplants, zucchini, tomatoes, and bell peppers. For the onions, peel and make an incision from the top to separate the layers for stuffing. Rinse the brined grape leaves thoroughly under cold water.

  3. 3

    Now, begin stuffing the prepared vegetables and grape leaves. Fill each cored vegetable about three-quarters full, remembering that the rice will expand significantly during cooking. For the grape leaves, place each leaf shiny-side down, add about a teaspoon of the stuffing mixture near the stem end, fold the sides inwards, and then roll it up tightly from bottom to top.

  4. 4

    Choose a very large, heavy-bottomed pot. If you're using lamb chops or beef ribs for extra flavor, arrange them at the bottom of the pot. Then, layer some tomato and onion slices over the meat or directly on the pot base if omitting meat. This prevents the dolma from sticking and infuses additional flavor.

  5. 5

    Carefully arrange the stuffed vegetables and grape leaves tightly in layers over the pot lining. Start with the heavier, larger vegetables like eggplant and bell peppers at the bottom, then layer the zucchini, tomatoes, and finally the rolled grape leaves on top. Packing them snugly helps them cook evenly and prevents them from floating.

  6. 6

    In a separate bowl, whisk together all the ingredients for the cooking broth: water, tomato juice, vegetable oil, pomegranate molasses, pierced dried limes (noomi basra), tomato paste, salt, and black pepper. Pour this flavorful broth gently over the arranged vegetables in the pot until they are just covered. To keep everything submerged and cooking evenly, place a heat-proof plate directly on top of the dolma.

  7. 7

    2.5 hr

    Bring the pot to a gentle boil over medium heat. Once boiling, immediately reduce the heat to very low, cover the pot tightly, and let it simmer for approximately 2 to 2.5 hours. The dolma is ready when the vegetables are tender and the rice inside is fully cooked and soft. Check occasionally and add a little more water if the liquid level gets too low.

  8. 8

    15 min

    Once cooked, turn off the heat and let the dolma rest in the covered pot for about 15 minutes. This allows the flavors to meld and the dish to settle. Then, carefully invert the pot onto a large serving platter, or gently remove the stuffed vegetables and arrange them beautifully. Spoon some of the delicious cooking broth over the dolma before serving warm.