Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves
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
For the Dolma
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.
Plating & Serving
Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves
Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves
Plating & Serving
Arrange dolma neatly on a serving platter and drizzle with extra lemon juice. Serve warm or at room temperature.