Entree: Iraq – Kurdish Iraq – دۆلما ➤ Dôlma (Assorted vegetables and grape leaves stuffed with spiced rice and lamb and simmered in a savory broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 30 grape leaves, jarred, rinsed and drained
- 4 bell peppers, tops removed and seeded
- 4 medium tomatoes, tops cut and pulp scooped (reserve pulp)
- 2 small zucchini, hollowed
- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken or vegetable stock
- 1/2 cup (120 ml) water
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh dill, finely chopped
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) pomegranate molasses (optional)

Instructions

1. In a large bowl combine ground lamb, rice, chopped onion, parsley, dill, tomato paste, lemon juice, salt, pepper, cumin, and cinnamon; mix until evenly combined.
2. Stuff a small amount of the filling into each grape leaf, folding sides in and rolling tightly; also stuff peppers, tomatoes, and zucchini with the same filling, leaving about 1/2 inch (1.5 cm) space at top for rice expansion.
3. Line the bottom of a large heavy pot with a few unused grape leaves or tomato slices to prevent sticking. Arrange stuffed vegetables and rolled grape leaves snugly in layers.
4. Pour reserved tomato pulp, stock, water, olive oil, and pomegranate molasses (if using) over the dolma so liquid comes about halfway up the fillings; press a plate or heatproof lid over the dolma to keep them submerged.
5. Cover the pot and bring to a gentle simmer over medium-low heat; reduce heat to low and simmer gently for 45–60 minutes until rice and meat are cooked and vegetables are tender.
6. Let rest off the heat for 10–15 minutes before removing the plate; serve warm with plain yogurt or a squeeze of lemon and extra chopped parsley.