Iraqi

Iraqi Dolma

Tender grape leaves, onions, and small vegetables are stuffed with a fragrant rice and lamb filling, then simmered in a tangy tomato-tamarind broth. This Iraqi dolma is turned out from the pot so the glossy parcels and vegetables sit together in their rich sour sauce.

▶Watch it madeYasmin Nasir · 1:30

Ingredients

• Jarred grape leaves, rinsed and drained18 leaves
• Medium onions2
• Small zucchini, cored2
• Small eggplant, cored1
• Small bell pepper, top removed and seeded1
• Short-grain rice, rinsed and soaked 20 minutes3/4 cup
• Minced lamb or beef150g
• Tomato, finely diced1 small
• Flat-leaf parsley, finely chopped1/3 cup
• Dill, finely chopped2 tbsp
• Celery leaves, finely chopped2 tbsp
• Garlic, minced3 cloves
• Tomato paste2 tbsp
• Sunflower oil or ghee3 tbsp
• Iraqi baharat1 1/2 tsp
• Ground dried lime1/2 tsp
• Ground turmeric1/4 tsp
• Fine salt1 1/2 tsp
• Black pepper1/2 tsp
• Tamarind paste1 1/2 tbsp
• Fresh lemon juice1 tbsp
• Sugar1 tsp
• Hot water or light stock1 3/4 cups
• Lamb ribs or potato slices, for lining the pot150g ribs or 1 potato

Method

1. Drain the soaked rice well and place it in a bowl with the minced lamb, tomato, parsley, dill, celery leaves, half the garlic, 1 tablespoon tomato paste, 2 tablespoons oil or ghee, baharat, dried lime, turmeric, 1 teaspoon salt, and black pepper.
2. Mix the filling gently by hand until the rice, meat, herbs, and spices are evenly combined.
3. Cut a shallow slit down one side of each onion and simmer the onions in boiling water for 10 minutes, then cool and separate them into curved layers.
4. Lay each grape leaf shiny side down, trim any tough stem, place a small spoonful of filling near the base, fold in the sides, and roll loosely so the rice has room to swell.
5. Fill the onion layers, zucchini, eggplant, and pepper loosely with the same rice mixture, leaving a little space at the openings.
6. Line the bottom of a heavy pot with lamb ribs or potato slices to prevent scorching and add any torn grape leaves over them.
7. Pack the stuffed vegetables and grape leaves tightly in layers with the seam sides down, placing heavier vegetables at the bottom and grape leaves near the top.
8. Whisk the remaining 1 tablespoon tomato paste, tamarind paste, lemon juice, sugar, remaining garlic, remaining 1/2 teaspoon salt, remaining 1 tablespoon oil or ghee, and hot water or stock until smooth.
9. Pour the sauce over the dolma until it just reaches the top layer, then place a heatproof plate directly on the stuffed vegetables to keep them in place.
10. Bring the pot to a strong simmer over medium-high heat for 10 minutes, then reduce the heat to low, cover, and cook gently for 60 to 75 minutes until the rice is tender and the vegetables are soft.
11. Rest the covered pot off the heat for 10 minutes, then carefully pour off some sauce into a small bowl.
12. Invert the pot onto a wide serving platter and spoon the reserved tangy sauce over the dolma before serving warm.

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