Grape leaves, onions, peppers, and tomatoes stuffed with spiced rice and lamb, simmered in tangy tomato broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Prepare the filling by combining the ground lamb, washed rice, chopped parsley, one tablespoon of tomato paste, allspice, dried mint, salt, and pepper in a large bowl. Mix thoroughly with your hands until evenly combined.
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2
For the grape leaves, trim any thick stems, place a tablespoon of filling near the stem end of each leaf, fold the sides inward, then roll tightly away from you into a compact cylinder about the size of your finger.
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3
Fill the hollowed onion shells, tomatoes, and eggplant halves with the lamb-rice mixture, packing it firmly but leaving a small gap at the top to allow the rice to expand as it cooks.
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4
Arrange the stuffed grape leaf rolls seam-side down in a tight, snug single layer at the bottom of a large heavy pot. Place the stuffed vegetables on top, fitting them together closely so they support each other during cooking.
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5
Dissolve the remaining tablespoon of tomato paste in two cups of water, add the lemon juice and a teaspoon of salt, then pour this liquid into the pot until it reaches just below the top layer of the stuffed vegetables.
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6
Place a heat-proof plate directly on top of the dolma to keep them submerged and prevent them from unravelling during cooking. Cover the pot with a lid, bring to a boil, then reduce heat and simmer for sixty to seventy-five minutes.
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7
The dolma are ready when the rice in the filling is fully cooked and tender. Carefully invert the pot onto a large serving platter, allowing the grape leaves to form the base with the stuffed vegetables arranged on top.
Did You Know?
Iraqi dolma uses up to 10 different vegetables in one pot.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- mixing bowl
Garnishing
lemon slices
Accompaniments
yogurt, bread
The Story Behind Dolma
The Story: Iraqi dolma is a family of stuffed vegetables and grape leaves filled with spiced rice, lamb, tomatoes, and herbs, slow-cooked in a tangy tomato-based broth. Unlike Turkish or Greek versions, Iraqi dolma is distinguished by its use of noomi basra (dried black lime) in the cooking liquid, which imparts a deeply sour, musky flavor unique to Mesopotamian cooking. Iraqi families stuff not only grape leaves but also onions, tomatoes, peppers, zucchini, eggplant, and Swiss chard, creating a mosaic of flavors in a single pot.
On the Calendar: Dolma is a Friday family dish and a celebration staple, prepared for Eid, Nowruz (in Kurdish regions), and family gatherings. The labor-intensive preparation, often involving a dozen different vegetables, makes it a communal kitchen activity where multiple generations work side by side.
Then & Now: The basic technique has remained virtually unchanged for centuries, though the specific vegetables vary by season and region. Northern Iraqi (Kurdish) versions tend to be more herbaceous, while southern preparations are richer in tomato and tamarind.
Legacy: Iraqi dolma is a testament to the principle that great cooking is an act of patience and love, each rolled leaf and stuffed vegetable a small gift from the cook to the table.
Comments (1)
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Made this last weekend and my family loved it. Will definitely make again!