Photograph of the finished Dolma Iraqi

Middle East · Rau củ nhồi gạo thịt Dolma Iraq

Dolma Iraqi

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 60 leaves
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Eggplant Eggplant 1.3 lb
  • Photograph of Onion Onion 4
  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Lamb Lamb 1.9 lb
  • Photograph of Sour tamarind Sour tamarind 6.3 oz
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Dill Dill 4.2 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Hollow out the bell peppers and eggplant, and blanch the onions briefly before peeling them.
  2. 2 The Iraqi version crams many different vegetables into one pot, not just grape leaves.
  3. 3 Mix rice with minced lamb, chopped dill, and tomato sauce to make the filling.
  4. 4 Stuff each type of filling into a separate container, then place the heaviest filling at the bottom and the grape leaves on top.
  5. 5 Place a plate on top, then pour in the mixture of tamarind juice and tomato sauce.
  6. 6 Cook over the lowest heat for 70 minutes, then invert the entire pot onto a large tray.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 6: cook under low pressure for 20 minutes, then release the pressure naturally; keep the plate on top.

Start cooking