Dolma (Iraqi Stuffed Vegetables)
Iraqi Dolma is a beloved dish featuring a variety of vegetables (like grape leaves, zucchini, eggplant, bell peppers, and onions) stuffed with a flavorful mixture of rice, minced meat, herbs, and spices, then simmered in a tangy tomato-based broth.
🧂 Ingredients
- 1 jar (approx. 500g) Grape leaves(rinsed and separated)
- 4-6 medium Zucchini(hollowed out)
- 2 small Eggplant(hollowed out)
- 2-3 various colors Bell peppers(hollowed out)
- 2-3 medium Onions(hollowed out)
- 500 g Ground lamb or beef
- 1.5 cups Short-grain rice(rinsed)
- 1 cup Fresh parsley(finely chopped)
- 1/2 cup Fresh dill(finely chopped)
- 1/4 cup Fresh mint(finely chopped)
- 2 medium Tomatoes(finely diced)
- 2 tbsp Tomato paste
- 3-4 tbsp Pomegranate molasses
- 1/4 cup Lemon juice
- 1/4 cup Olive oil(plus more for drizzling)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 3-4 cups Water or broth(for simmering)
👨🍳 Instructions
- 1
Prepare the stuffing mix: In a large bowl, combine the ground meat, rinsed rice, chopped parsley, dill, mint, diced tomatoes, tomato paste, pomegranate molasses, lemon juice, olive oil, allspice, cinnamon, salt, and pepper. Mix thoroughly until well combined.
💡 Tip: Ensure all ingredients are evenly distributed. - 2
Prepare the vegetables: If you haven't already, hollow out the zucchini, eggplant, bell peppers, and onions, leaving about a 1/4-inch thickness for the walls. Be careful not to pierce the bottom.
💡 Tip: Save the scooped-out vegetable flesh for another use or add it to the pot. - 3
Stuff the vegetables: Carefully fill each vegetable with the stuffing mixture, packing it loosely as the rice will expand. Do not overstuff.
💡 Tip: Leave a small space at the top for the rice to expand. - 4
Roll the grape leaves: Lay a grape leaf flat, shiny side down. Place a small amount of stuffing near the stem end and fold in the sides, then roll tightly towards the tip.
💡 Tip: Use the tenderest leaves for rolling. - 5
Arrange the dolma: Line the bottom of a large, heavy-bottomed pot with some of the hollowed-out vegetable scraps or extra grape leaves to prevent sticking. Arrange the stuffed vegetables and rolled grape leaves snugly in layers in the pot. You can place the larger vegetables at the bottom and smaller ones on top.
💡 Tip: Packing them tightly helps them hold their shape. - 6
Prepare the simmering liquid: In a bowl, whisk together water or broth, remaining tomato paste, pomegranate molasses, lemon juice, olive oil, salt, and pepper. Pour this liquid over the arranged dolma, ensuring it just covers the ingredients.
💡 Tip: Adjust seasoning of the liquid to your taste. - 7
Cook the dolma: Place a heatproof plate or a smaller pot lid directly on top of the dolma to keep them submerged and prevent them from unraveling. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the rice is cooked and the vegetables are tender.
💡 Tip: The simmering should be very gentle, not a rolling boil. - 8
Rest and serve: Let the dolma rest for about 15-20 minutes after cooking before carefully inverting the pot onto a large serving platter. Serve warm or at room temperature.
💡 Pro Tips
- ✓The combination of herbs is key to authentic Iraqi dolma flavor.
- ✓Pomegranate molasses adds a crucial sweet and tangy element.
- ✓Don't overcook the vegetables, they should be tender but not mushy.
- ✓This dish is often made a day in advance, as the flavors meld beautifully.
🔄 Variations
- Vegetarian dolma can be made by omitting the meat and increasing the amount of rice and vegetables.
- Some regions add dried fruits like raisins or apricots to the stuffing for sweetness.
- A souring agent like sumac or dried limes can be added to the broth.