Iraqi Dolma

Name: Iraqi Dolma
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 8 servings
Cuisine: Iraqi Mesopotamian
Ingredients: vine leaves + onions + peppers + aubergine + courgette + tomato; 500 g rice; 400 g minced lamb; tamarind + pomegranate molasses; Iraqi baharat, dill, parsley; 300 g lamb chops (to line the pot)

Iraq's maximalist stuffed dish: vine leaves, onions, peppers, aubergines, courgettes and tomatoes all packed with spiced rice and meat, layered into one pot with tamarind and pomegranate molasses, and inverted onto a platter to serve.

3 hr 30 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Vessels

vine leaves + onions + peppers + aubergine + courgette + tomato

Filling

500 grice
400 gminced lamb, zabiha

Sauce

tamarind + pomegranate molasses

Spice

Iraqi baharat, dill, parsley

Base

300 glamb chops (to line the pot), zabiha

Method

Start cooking mode

Time: Prep 120 min · Cook 90 min · 210 min total
Difficulty: hard

1
Make a spiced rice-and-meat filling with herbs and baharat.
30 min
2
Hollow and stuff every vegetable; roll the vine leaves. Line the pot with lamb chops and pack everything in tightly.
90 min
3
Pour over a tamarind-and-pomegranate braising liquid, weight, and simmer gently; invert onto a large platter to serve.
90 min