Iraqi dolma
Vine leaves and vegetables stuffed with spiced rice and meat, layered in one pot and cooked under a weight.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the rice and mix it with the mince, chopped parsley, tomato paste, baharat, oil, salt and pepper.
Cut lids off the peppers and tomatoes and hollow them. Blanch the onions whole and separate them into layers.
Roll the filling in vine leaves into tight cylinders — the rice doubles, so leave it room.
Fill the vegetables two-thirds full and put their lids back on.
Line the pot with tomato slices, then layer the parcels and stuffed vegetables, the heaviest at the bottom.
Mix water with the pomegranate molasses, lemon juice and salt and pour it in until it reaches the top layer.
Cover with a weighted plate and cook on a low heat for an hour and fifteen minutes. Serve by inverting the pot onto a platter.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Violetamyftari · CC BY-SA 3.0