Arabic recipesMain dishes
Iraqi Dolma: Layered Stuffed Onions, Vine Leaves & Vegetables
Iraqi dolma is a celebratory family pot layering stuffed onion shells, hollowed vegetables, and vine leaves packed with spiced rice, minced lamb, fresh dill, and pomegranate molasses. Braised in a tangy tamarind-tomato broth and flipped upside down onto flatbread, every layer absorbs the sweet-and-sour juices.
Also known as:Baghdadi dolmaSweet and sour Iraqi stuffed vegetablesIraqi vine leaves and stuffed onions
Servings6
Prep time45 min
Cook time60 min
Ingredients
Add ingredients to cart- 400 g brined vine leaves (rinsed in warm water) or Swiss chard leaves
- 4 large onions, peeled, slit lengthwise halfway to the core, and boiled 5 minutes
- 3 small courgettes, 2 baby aubergines, and 2 bell peppers, cored
- 400 g medium-grain rice, rinsed clear and drained
- 400 g minced lamb or beef (plus optional lamb ribs for lining the pot)
- 1/2 bunch finely chopped dill, 1/2 bunch parsley, 2 diced tomatoes, 4 garlic cloves
- 4 tbsp pomegranate molasses and 2 tbsp tomato paste for the filling
- 1 tbsp seven-spice blend, salt, black pepper, and 3 tbsp vegetable oil
- For the braising liquid: 60 g tamarind pulp soaked in 450 ml hot water and strained, 1 tbsp tomato paste, 2 tbsp pomegranate molasses
Preparation Steps
- 1Combine the drained rice, minced lamb, chopped dill, parsley, tomatoes, garlic, tomato paste, pomegranate molasses, spices, and oil in a wide bowl.
- 2Separate the softened onion petals and roll a spoonful of filling into each, fill the cored vegetables three-quarters full, and roll the vine leaves snugly.
- 3Line a wide heavy pot with potato slices or lamb ribs, pack the stuffed onions on the bottom, arrange the vegetables in the middle, and finish with vine leaves on top.
- 4Set the pot over medium heat dry for 10 minutes to sear the base, pour over the whisked tamarind-pomegranate broth, and weigh down with an inverted plate.
- 5Bring to a brief boil, lower to a gentle simmer covered for 50 minutes until tender and glossy, rest briefly, and invert onto a platter lined with flatbread.
