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Dolma Iraqi
Iraq
Iraqi dolma day is a family event — preparing the different fillings together is as important as eating them.
Iraqi stuffed vegetables — vine leaves, courgette and onion filled with spiced rice and lamb, cooked together in a tangy pomegranate and tamarind broth.
Prep
60 mins
Cook
60 mins
Difficulty
Hard
Calories
420 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
200gvine leaves, blanched
3courgettes, cored
3onions, layers separated
300glamb mince
200gshort-grain rice
2 tbsppomegranate molasses
2 tbsptamarind paste
1 tspbaharat
mint and parsleychopped
Method
1
Mix mince, rice, baharat, mint and parsley. Fill vine leaves, courgette and onion cups.
2
Arrange tightly in layers in a pot. Mix pomegranate molasses, tamarind and water. Pour over.
3
Weigh down with a plate. Simmer covered 60 minutes.
Chef's Tip
The sweet-sour pomegranate and tamarind cooking liquid is what makes Iraqi dolma distinct.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.