Dolma Iraqi

About This Recipe

Iraqi Dolma is arguably the most labour-intensive and celebrated dish in Iraqi cuisine. Unlike Turkish or Greek dolma, the Iraqi version is distinctive for its complexity: vine leaves, courgettes, peppers, tomatoes, aubergines, and onion skins are all stuffed with a fragrant filling of spiced rice, minced lamb, herbs, and dried fruits including currants and apricots. They are then arranged in a heavy pot and slow-cooked together, with each vegetable contributing its flavour to a shared, rich cooking broth. The result is a feast of contrasting textures and flavours that is universally considered the pinnacle of Iraqi hospitality cooking. Making Dolma is a family affair — grandmothers, mothers, and daughters rolling for hours.

Ingredients

Serves 8

• 30 leavespreserved vine leaves, rinsed
• 4 smallcourgettes
• 4 smalltomatoes
• 4 smallgreen peppers
• 400 gshort-grain rice, rinsed
• 300 gminced lamb
• 1 largeonion, finely grated
• 1/2 bunchflat-leaf parsley, finely chopped
• 1/2 bunchfresh dill, finely chopped
• 3 tbspdried currants or small raisins
• 3 tbspdried apricots, finely chopped
• 1.5 tspground allspice
• 1 tspground cinnamon
• 1 tspground cumin
• 2 tspsalt
• 1 tspblack pepper
• 3 tbspolive oil
• 3 tbsppomegranate molasses
• 2 tbsptomato paste
• 500 mlwater or light stock
• 500 gbone-in lamb pieces (for pot base)

Instructions

1. 1

   Make the filling

   Combine rice, minced lamb, grated onion, parsley, dill, currants, apricots, allspice, cinnamon, cumin, salt, pepper, and olive oil. Mix thoroughly. The filling should be moist and fragrant.

2. 2

   Prepare vegetables

   Core tomatoes and peppers from the top, removing seeds. Core courgettes using an apple corer, leaving bases intact. Reserve all lids and scooped flesh.

3. 3

   Stuff the vegetables

   Fill each vegetable three-quarters full (rice expands). Replace lids on tomatoes and peppers. Set aside.

4. 4

   Roll the vine leaves

   Place a vine leaf smooth-side down. Add 1 tsp filling near the stem. Roll tightly: fold in sides, then roll forward into a firm cylinder. Repeat for all leaves.

5. 5

   Layer the pot

   Place lamb pieces on the bottom of a wide, heavy pot. Arrange stuffed vegetables on top. Tightly pack rolled vine leaves into all gaps. Mix water, tomato paste, and pomegranate molasses; pour over everything.

6. 6

   Cook

   Place a heavy plate directly on top of the dolma to prevent them moving. Bring to boil, then reduce to a very low simmer. Cover and cook 75–90 minutes until rice is fully cooked and vegetables are tender.

7. 7

   Serve

   Allow to rest 10 minutes. Invert onto a large platter if desired, or serve from the pot with the cooking juices spooned over.

Variations

• •

  All vine leaf dolma: skip the vegetables and only make rolled vine leaves for a simpler version.

• •

  Vegetarian Dolma: omit all meat, add extra currants and diced apricots for sweetness, use vegetable stock.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 4 days — Dolma is considered better the next day as flavours meld. Reheat gently in the pot with a splash of water.

Frequently Asked Questions