Aromatic Iraqi Dolma with Spiced Rice and Grape Leaves
A traditional Iraqi dish of grape leaves stuffed with a delicious blend of spiced rice and ground lamb, simmered to perfection.
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.