Quirky Foodster
  1. Back

Mains

Dolma Iraqiya (Stuffed Vegetables and Grape Leaves)

★ ★ ★ ★ ★ (0)
60 min
Prep
55 min
Cook

Ingredients

  • 250 g (1 1/4 cups) short-grain rice
  • 300 g (10 oz) ground beef or lamb
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 30 preserved grape leaves
  • 4 small bell peppers, tops removed and hollowed
  • 4 small tomatoes, tops removed and hollowed
  • 3 tbsp tomato paste
  • 500 ml (2 cups) water
  • 2 tbsp lemon juice

Method

  1. Mix rice, meat, cinnamon and allspice together in a bowl to make the filling.
  2. Lay a grape leaf flat, place a small amount of filling near the stem, and roll tightly into a small cylinder.
  3. Stuff the hollowed peppers and tomatoes with the same filling, leaving a little room for the rice to expand.
  4. Line the base of a large pot with any spare leaves, then arrange the stuffed grape leaves, peppers and tomatoes snugly inside.
  5. Whisk tomato paste with water and lemon juice, then pour over the dolma; place a small plate on top to keep everything in place.
  6. Cover and simmer over low heat for 45–55 minutes until the rice and vegetables are tender.

Introduction: A cherished, labor-intensive dish often reserved for gatherings, Iraqi dolma features an assortment of vegetables—grape leaves, peppers, tomatoes and eggplants—stuffed with spiced rice and meat, slow-cooked until tender.

Cultural Background: A cherished, labor-intensive dish often reserved for gatherings, Iraqi dolma features an assortment of vegetables—grape leaves, peppers, tomatoes and eggplants—stuffed with spiced rice and meat, slow-cooked until tender.

Tips: Roll the grape leaves snugly but not too tightly, as the rice will expand during cooking.

Variations: A meat-free version made with rice, herbs and a touch of tomato is common during Lent-like fasting periods. A vegetarian version omitting meat and using extra herbs and rice is genuinely traditional during fasting periods.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in a covered pan over low heat with a splash of water or broth.

FAQs:

Q: Can I use jarred grape leaves?

A: Yes, just rinse well to remove excess brine before use.

Q: Why is my dolma mushy?

A: The pot may be too crowded or the heat too high; keep it low and gentle throughout cooking.

© Arscale 2026