Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves

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

Stuffed grape leaves with a flavorful rice and lamb filling

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

3 h
6
Intermediate

Ingredients

For the Rice and Lamb Filling

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

For the Dolma

1 jar grape leaves

rinsed and drained

Juice of 2 lemons

3 tablespoons olive oil

2 cups vegetable or chicken broth

Preparation

Preparing the Rice and Lamb Filling

Soak Rice

Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain well.

Combine Filling

In a large bowl, combine the rice, ground lamb, chopped onion, minced garlic, and all spices.

Mix Herbs

Mix in the chopped parsley and mint. Season with salt and pepper to taste.

Preparing the Grape Leaves

Rinse Leaves

Carefully rinse and drain the grape leaves.

Prep Stems

Remove any tough stems to prevent tears while rolling.

Blanch Leaves

Blanch leaves in hot water for 2 minutes to soften, and then pat dry.

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.

Cooking Process

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.

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.

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.

Use low heat to maintain a gentle simmer.

Plating & Serving