Dolma (Stuffed Grape Leaves), Iraqi-Style

Name: Dolma (Stuffed Grape Leaves), Iraqi-Style
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 1 jar grape leaves (16 ounce); 2 lb beef; 1 cup long-grain uncooked rice; 0.75 cup tomato sauce; 2 tbsp tomato paste; 1 medium onion; 2 garlic cloves; 2 tsp salt; 1 tsp black pepper; 1 tsp cumin; 1 tsp paprika; 0.5 tsp ground coriander; 0.5 tsp ground cloves; 0.5 tsp ground nutmeg; 0.5 tsp cinnamon; 1 pinch ground cardamom; 0.5 cup fresh-squeezed lemon juice; 0.667 cup canola oil; 4 carrots; water

A meze of beef, vine leaves and rice, seasoned with cumin and paprika and simmered on the stove. Serve with lemon wedges or greek yogurt.

2 hr · Serves 8 · Medium

Method

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Time: Prep 45 min · Cook 75 min · 120 min total
Difficulty: medium

1
Soak grape leaves in water for 20 minutes. Drain. Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
20 min
2
Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
10 min
3
Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
4
Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
5
Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
6
Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
7
Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
8
Serve with lemon wedges or Greek yogurt.