Iraqi Dolma - Middle Eastern Recipe

Iraqi Dolma

🌍 Middle Eastern, Iraq (and throughout the former Ottoman empire) Difficulty: ●●●○○

Iraqi dolma differs from Greek or Turkish versions by the use of pomegranate molasses and baharat spices, reflecting the Abbasid-era spice trade through Baghdad.

Ingredients

• 4 large tomatoes, tops removed and hollowed
• 4 large onions, tops removed and hollowed
• 4 bell peppers, tops removed and seeded
• 4 zucchini, tops removed and hollowed
• 6 vine leaves (from jar, rinsed)
• (Filling) 300 g short-grain rice, rinsed
• 200 g minced lamb or beef
• 1 large onion, grated
• 3 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1 tsp baharat spice blend
• 1 tsp allspice
• Fresh parsley, mint, and dill
• 4 tbsp oil, salt and pepper

Method

1. Mixing — Mix filling: combine rice, meat, grated onion, tomato paste, molasses, spices, herbs, oil, and seasoning.
2. Filling — Fill each hollowed vegetable ¾ full (rice will expand).
3. Replacing — Replace vegetable tops; wrap filling in vine leaves and tuck in sides.
4. Layering — Layer a heavy pot: start with potato rounds, then place stuffed vegetables and vine-leaf rolls snugly together.
5. Mixing — Mix 2 tbsp tomato paste with 400 ml hot water and juice of 1 lemon; pour over dolma to nearly cover.
6. Step 6 — Weigh down with heavy plate; bring to simmer.
7. Cooking — Cook on low heat, covered, for 1–1.5 hours until rice is cooked through.
8. Step 8 — Invert carefully onto large platter.

Tags: tomatoes, onions, bell peppers, zucchini, vine leaves · Source: Brittani's Almanac