🍆 Iraqi Dolma

Name: Iraqi Dolma
Total time: 150 min
Yield: 6
Cuisine: Iraq
Ingredients: 30 vine leaves, rinsed; 2 large onions, layers separated; 2 small eggplants, hollowed; 2 zucchini, hollowed; 300 g short-grain rice; 300 g minced lamb; 3 tbsp tomato paste; 3 tbsp pomegranate molasses; 2 tbsp vegetable oil; Salt, pepper, dried mint

Origin: Iraq

508kcal

per serving · 350 g

145kcal

per 100 g

19 gProtein5.5 g / 100 g

21 gFat6 g / 100 g

61 gCarbs17.5 g / 100 g

Iraqi dolma is a generous pot of vine leaves, onion layers, eggplant and zucchini stuffed with rice and minced lamb seasoned with tomato paste. Everything is packed tightly and simmered in a sweet-sour sauce sharpened with pomegranate molasses. The finished pot is flipped onto a large tray and served as a festive main course, often for family gatherings on Fridays.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: minced lamb

Not veganbecause of: minced lamb

Not keto17.5 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

vine leavesonionriceminced lambtomato pastepomegranate molasseseggplantzucchini

Recipe

6 servings150 min

Ingredients

30 vine leaves, rinsed
2 large onions, layers separated
2 small eggplants, hollowed
2 zucchini, hollowed
300 g short-grain rice
300 g minced lamb
3 tbsp tomato paste
3 tbsp pomegranate molasses
2 tbsp vegetable oil
Salt, pepper, dried mint

Method

Mix the rice, lamb, 2 tbsp tomato paste, salt, pepper and mint.
Fill the vine leaves, onion layers, eggplants and zucchini with the mixture without packing too tight.
Arrange them snugly in a pot whose base is brushed with the oil.
Dilute the remaining tomato paste and the pomegranate molasses in water, pour over to just cover, weigh down with a plate and simmer covered for 75 minutes.
Rest 10 minutes, then invert the pot onto a large tray and serve.

How to make it lighter

Use lean minced lamb and skip extra oil in the base beyond a light brushing.
Take more of the stuffed zucchini and eggplant and fewer rice-heavy vine leaves.
Serve with plain salad or pickles as the only sides.

History

Dolma is one of the best-known dishes of Iraqi home cooking and is closely tied to family gatherings and celebrations. The Iraqi style is distinguished by its mix of stuffed vegetables cooked together and its tangy pomegranate flavor.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →