mainIraqi

Iraqi Dolma

Name: Iraqi Dolma
Prep time: 75 min
Cook time: 75 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 300 g Vine leaves; 400 g Short-grain rice; 400 g Lamb (minced); 4 pieces Bell peppers; 3 pieces Large onions; 3 pieces Aubergines; 4 pieces Tomatoes; 3 tbsp Tomato paste; 3 tbsp Pomegranate molasses; 2 pieces Lemon; 40 g Parsley; 1 tbsp Baharat; 100 ml Vegetable oil; To taste Salt and pepper

Iraqi Dolma is a classic Iraqi main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Vine leaves, Short-grain rice, Lamb (minced), Bell peppers, Large onions, Aubergines, Tomatoes, Tomato paste, Pomegranate molasses, Lemon, Parsley, Baharat and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Iraqi cooking, be sure to also explore our recipe for Iraqi Biryani.

Difficulty: hardPrep: 75 minCook: 75 minServes 6

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Ingredients

Vine leaves300 g
Short-grain rice400 g
Lamb (minced)400 g
Bell peppers4 pieces
Large onions3 pieces
Aubergines3 pieces
Tomatoes4 pieces
Tomato paste3 tbsp
Pomegranate molasses3 tbsp
Lemon2 pieces
Parsley40 g
Baharat1 tbsp
Vegetable oil100 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Rinse the rice and mix it with the mince, chopped parsley, tomato paste, baharat, oil, salt and pepper.

Step 2

Cut lids off the peppers and tomatoes and hollow them. Blanch the onions whole and separate them into layers.

Step 3

Roll the filling in vine leaves into tight cylinders — the rice doubles, so leave it room.

Step 4

Fill the vegetables two-thirds full and put their lids back on.

Step 5

Line the pot with tomato slices, then layer the parcels and stuffed vegetables, the heaviest at the bottom.

Step 6🥄 Mix

Mix water with the pomegranate molasses, lemon juice and salt and pour it in until it reaches the top layer.

Step 7🍲 Simmer

Cover with a weighted plate and cook on a low heat for an hour and fifteen minutes. Serve by inverting the pot onto a platter.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Iraqi Dolma carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, vine leaves can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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