Dolma (Iraqi Stuffed Vegetables and Vine Leaves)
Local name: دولمة
In short: Onion layers, vine leaves, tomatoes, peppers and zucchini stuffed with spiced meat and herb rice, then simmered in a sour tomato and tamarind sauce. It takes about 2 h 50 min in total and makes 6 servings.
- Prep
- 1 h 30 min
- Cook
- 1 h 20 min
- Total
- 2 h 50 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 450 kcal
Iraqi dolma is a whole platter of stuffed vegetables cooked in one pot, from soft onion layers and vine leaves to tomatoes, peppers and zucchini. The filling is meat, rice, parsley and baharat, and the sauce is tangy with tamarind and pomegranate molasses. Potato slices lining the pot catch the best juices. It is a dish for family gatherings and the Ramadan table, and it takes patient hands.
Instructions
- Cut a lengthwise slit through each onion to the center. Boil the onions in salted water for 10 minutes, cool, and peel apart the softened layers into separate sheets.
- Rinse and drain the vine leaves. Cut the tops off the tomatoes and peppers and scoop out the insides, keeping the tops as lids. Core the zucchini with a corer.
- Mix all the filling ingredients together by hand until evenly combined. Fill the tomatoes, peppers and zucchini about two thirds full.
- Roll about 1 tablespoon of filling in each vine leaf and onion layer, tucking in the sides and rolling firmly into small cylinders. Do not overfill, since the rice swells.
- Line a wide heavy pot with the potato slices. Pack in the stuffed vegetables and rolls in tight layers, standing the vegetables upright and covering them with their lids.
- Stir the tomato paste, tamarind, pomegranate molasses and salt into the hot water. Pour it over until nearly covering the dolma, then set a heatproof plate on top to weigh everything down.
- Bring to a boil, then cover and simmer on low heat for 1 hour 15 minutes, until the rice and vegetables are tender and the sauce has reduced. The filling should reach 71°C (160°F). Rest for 10 minutes before serving.
Tips
- Make a quick baharat with 1 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp black pepper, 1/4 tsp cardamom and 1/4 tsp ground cloves if you cannot buy it.
- Cut the work down by cooking only vine leaves and onions, or just peppers and tomatoes. Eggplants and small potatoes can also be hollowed and added to the pot.
Questions and answers
Can I make Iraqi dolma ahead of time?
Yes. It keeps in the fridge for 4 days and the flavor deepens. Reheat covered in a low oven or gently on the stove with a splash of water.
Can I freeze dolma?
Yes. Freeze it in portions with some of the sauce for up to 3 months, then thaw overnight in the fridge and reheat gently.
How is Iraqi dolma different from other stuffed vine leaves?
It is usually a mixed pot of onion layers, vegetables and leaves with meat and rice, cooked in a sour tomato and tamarind sauce rather than lemon and olive oil.
How long does it take to make Dolma (Iraqi Stuffed Vegetables and Vine Leaves)?
About 2 h 50 min in total: 1 h 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Dolma (Iraqi Stuffed Vegetables and Vine Leaves)?
About 450 kcal per serving, with 19 g of protein, 53 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 53 g |
| Fat | 17 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
