Dolma Iraqi

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.