Main Course · Middle Eastern · Dinner ·

Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves

Name: Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 cup basmati rice, rinsed and soaked; 250g ground lamb; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground allspice; Salt and pepper, to taste; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 jar grape leaves, rinsed and drained; Juice of 2 lemons; 3 tablespoons olive oil; 2 cups vegetable or chicken broth

A traditional Iraqi dish of grape leaves stuffed with a delicious blend of spiced rice and ground lamb, simmered to perfection.

4.3(104 reviews)

·By Ethan Brooks·October 30, 2025

Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Rice and Lamb Filling

For the Dolma

Nutrition

Per serving

Calories: 243 kcal
Protein: 13 g
Carbs: 14.9 g
Fat: 15.4 g
Fiber: 1.8 g

Whole recipe

Total

Calories: 1460 kcal
Protein: 78.2 g
Carbs: 89.3 g
Fat: 92.6 g
Fiber: 10.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup basmati rice rinsed and soaked	210	4	46	0.5	1
250g ground lamb	682	62	0	48	0
1 medium onion finely chopped	44	1.2	10	0.1	1.9
2 cloves garlic minced	9	0.4	2	0	0.1
1 teaspoon ground cumin	8	0.4	1	0.4	0.6
1 teaspoon ground allspice	6	0.1	1.5	0.15	0.8
Salt and pepper to taste	0	0	0	0	0
1/4 cup fresh parsley chopped	4	0.3	0.6	0.1	0.4
1/4 cup fresh mint chopped	6	0.5	1.2	0.1	0.8
1 jar grape leaves rinsed and drained	80	6	16	1.5	5
Juice of 2 lemons	24	0.3	8	0.2	0.2
3 tablespoons olive oil	357	0	0	40.5	0
2 cups vegetable or chicken broth	30	3	3	1	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rice and Lamb Filling

1
Soak Rice
Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain well.
2
Combine Filling
In a large bowl, combine the rice, ground lamb, chopped onion, minced garlic, and all spices.
3
Mix Herbs
Mix in the chopped parsley and mint. Season with salt and pepper to taste.

Preparing the Grape Leaves

1
Rinse Leaves
Carefully rinse and drain the grape leaves.
2
Prep Stems
Remove any tough stems to prevent tears while rolling.
3
Blanch Leaves
Blanch leaves in hot water for 2 minutes to soften, and then pat dry.
Tip: Ensure grape leaves are soft and pliable before rolling to avoid breakage. Pro Tip: Use the small, tender grape leaves for the best texture and flavor.

How to Make Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves

Total time: 4 h · Yields 6 servings

1
Rolling the Dolma
Lay a grape leaf on a flat surface, place a tablespoon of filling at the center, fold in sides, and roll tightly from the stem up.
2
Arranging in Pot
Layer a few grape leaves at the bottom of a heavy pot to prevent sticking. Arrange the rolled dolma seam-side down in a circular pattern.
3
Simmering
Pour olive oil, lemon juice, and broth over the dolma, then cover with a heat-resistant plate to keep them submerged. Bring to a gentle simmer and cook for 1.5 to 2 hours, until the leaves are tender.