🫑 Iraqi Dolma

Method

1. Wash the 2 cups rice and soak it in water for 20 minutes, then drain.

2. Cut the tops off the eggplants, zucchini and green peppers and core them with a corer, leaving a thin wall so they don’t split.

3. Peel the 4 onions and slit each on one side to the center, boil them in water over high heat for 10 minutes until the layers separate, then peel them into layers.

4. Boil the 30 grape leaves in water for 2 minutes until they soften and darken, then drain and remove the tough stems.

5. For the filling, mix the rice with the 300 g ground meat, the 2 tomatoes finely chopped, 2 tbsp tomato paste, half the pomegranate molasses, the 1/2 cup oil, salt and black pepper, plus chopped parsley and garlic if using.

6. Stuff the eggplants, zucchini and peppers only three-quarters full.

7. Wrap a spoonful of filling inside each onion layer, and put a teaspoon on each grape leaf and roll it into a tight finger.

8. Lay the lamb ribs in the bottom of a wide pot, then pack the stuffed vegetables, onions and grape leaves tightly on top.

9. Mix the 3 cups water with the remaining pomegranate molasses and salt, plus the lemon juice if using, pour it over the dolma and set an upside-down plate on top to hold it down.

10. Cook over high heat for 10 minutes until boiling, then cover and cook over low heat for 75 minutes until the rice absorbs the water, cooks through and the grape leaves are tender.

11. Turn off the heat and leave it covered for 10 minutes.

12. Place a large tray over the pot, flip it quickly in one go, lift the pot gently and serve the dolma hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).