Iraqi Dolma – Recipe & Cooking Method

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Iraqi Dolma – Recipe & Cooking Method

Iraqi Dolma is one of the most famous dishes in Iraq, frequently prepared for special occasions. It is a highly nutritious and flavorful dish. Below is the detailed recipe, including ingredients and preparation steps.

Ingredients for Iraqi Dolma:

Iraqi Dolma

 

For the Filling:

  • 1 cup of rice
  • 1 cup of ground beef or lamb with fat
  • 2 medium onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 medium tomatoes, diced
  • ¼ bunch of chopped parsley
  • ¼ bunch of chopped dill
  • 2 tablespoons of tomato paste
  • 2 tablespoons of pomegranate molasses
  • Juice of ½ a lemon
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of dolma spices

For the Dolma Broth:

  • 3 cups of water
  • 1 cup of soaked and strained tamarind paste
  • 1 teaspoon of salt
  • 1 tablespoon of ghee

For the Dolma:

  • ½ kg of grape leaves
  • ½ kg of zucchini (cored for stuffing)
  • 2 large green bell peppers
  • 2 large onions
  • ½ kg of lamb ribs (for layering at the bottom of the pot)

How to Prepare Iraqi Dolma:

Prepare the Filling:

  1. Soak the rice in lukewarm water for 1 hour, then drain it well.
  2. In a large bowl, mix the rice with chopped onions, ground meat, minced garlic, and diced tomatoes.
  3. Add the tomato paste, chopped parsley, dill, salt, black pepper, pomegranate molasses, and dolma spices.
  4. Pour in the lemon juice and mix well until all ingredients are fully combined.

Prepare the Dolma:

  1. Stuff the Grape Leaves:

    • Take one grape leaf at a time and fill it with a small amount of the prepared stuffing.
    • Roll the grape leaves tightly, folding in the edges, and set aside.

  2. Prepare the Onions:

    • Cut a slit into each onion without slicing it completely in half.
    • Place the onions in a pot of boiling water and let them boil for 10 minutes to soften the layers.
    • Once softened, separate the onion layers and stuff each one with a small amount of filling.
    • Roll them up and place them at the bottom of the cooking pot along with the lamb ribs and some grape leaves.

  3. Stuff the Zucchini and Bell Peppers:

    • Hollow out the zucchinis.
    • Cut the tops off the bell peppers and remove the seeds.
    • Fill each with the prepared stuffing, then replace the top pieces.

  4. Assemble the Dolma in the Pot:

    • Arrange the stuffed grape leaves, zucchinis, and bell peppers in layers over the onions and lamb ribs.
    • Place a ceramic or glass plate on top to press the dolma down while cooking.

Prepare the Broth and Cook the Dolma:

  1. In a separate pot, mix:

    • Water, tomato paste, tamarind paste, ghee, and salt.
    • Bring the mixture to a boil over medium heat.

  2. Pour the boiling broth over the dolma, ensuring all ingredients are fully submerged.

  3. Cover the pot and cook over medium heat for 30 minutes.

  4. Lower the heat to low and let it cook until fully tender.

Serving:

  1. Drain the excess broth from the pot.
  2. Carefully flip the pot onto a large serving dish, arranging the stuffed vegetables beautifully.
  3. Serve the Iraqi Dolma hot, alongside yogurt or a fresh salad.

Enjoy this rich and flavorful Iraqi dish with your family and guests! 🍽️

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