COPPER🇮🇶 Iraq
Dolma recipe
Savor the rich flavors of stuffed grape leaves!
Ingredients
- 200 g vine leaves
- 150 g rice
- 300 g ground lamb
- 1 onion
- 2 tbsp tomato paste
- 50 ml olive oil
- 30 ml lemon juice
- 1 tsp salt
- 1 tsp pepper
- 30 g fresh parsley
How to make Dolma
- Rinse 200 g of vine leaves under cold water, then soak them in warm water for 30 minutes until soft and pliable.
- Chop 1 onion finely and heat 2 tablespoons of olive oil in a pan over medium heat.
- Sauté the chopped onion for about 5 minutes until it becomes translucent.
- Add 300 g of ground lamb to the pan, stirring well to combine with the onion.
- Incorporate 150 g of rice, 2 tablespoons of tomato paste, and 2 tablespoons of chopped fresh parsley into the mixture.
- Season the filling with 1 teaspoon of salt and 1/2 teaspoon of pepper; mix well and cook for an additional 5 minutes.
- Take each vine leaf and place a spoonful of filling at the base, then roll tightly while tucking in the sides.
- Layer the stuffed dolmas in a pot, drizzle with the juice of 1 lemon, adding enough water to cover them.
- Cover the pot and simmer on low heat for 1 hour until cooked through and tender.
- Remove from heat and allow the dolmas to rest for 10 minutes before serving warm.
What is Dolma?
Dolma is a traditional dish from Iraq, simmered in one pot, and takes about 120 minutes from start to finish. It is built around ground lamb, vine leaves and rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Dolma take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 6 dishes built on ground lamb. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Dolma?
Wrapping tightly prevents filling from escaping while cooking.
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