Iraqi Dolma (Stuffed Vegetables)
Prepare the dolma mixture by mixing together rice, meat, onions, peppers, garlic, salt, pepper, tomato paste, olive oil & pomegranate molasses
Start coring the vegetables. You can do this using a pairing knife.
Peel the green zucchini by scraping the outside using a sharp knife
Cut it into 3 pieces and trim off the ends
You can also core it using a vegetable corer by continuously moving it around
Coring can be tricky so do the best you can even if you dont have a special coring tool
Peel the onions, cut out the end where the root was to loosen the layers, then make a vertical cut across the layers all the way to the centre.
Microwave the onions for 1 minute to soften then separate the layers gently using your fingers
Add a drizzle of olive oil to the bottom of the pot then layer in the chopped insides of the vegetables and some lamb ribs (optional)
Start stuffing the vegetables making sure to not over fill because the rice will expand
Stuff the onions and leave enough space to be able to fold them over tightly
Stuff the swiss chard at the end. It was submerged in boiling water for a minute to wilt it. Cut off the stalk and then cut into smaller pieces
Stuff the chard by placing a small amount in the middle then folding the sides inwards and rolling. You can also use grape leaves.
Prepare the cooking liquid by mixing together tomato paste, water, pomegranate molasses, salt and pepper
Pour the liquid into the pot to about halfway up the top layer. Do not completely submerge
Cook the dolma by allowing it to boil for 15 minutes on high heat, then 15 minutes on medium heat, then simmer on low heat for 1 hour.
Serve by flipping it upside down on a tray and enjoy!
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