Can I use fresh grape leaves?
Yes, if using fresh grape leaves, you will need to blanch them in boiling water for 5-7 minutes until pliable before stuffing.
DINNER
Iraqi Lamb and Rice Stuffed Grape Leaves (Dolma)
This traditional Iraqi dolma recipe features tender grape leaves generously stuffed with a savory mixture of seasoned lamb and rice, then slow-cooked to perfection in a tangy tomato broth. It's a comforting and flavorful dish, perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground lamb, rinsed rice, tomato paste, cumin, black pepper, and salt. Mix thoroughly with your hands until well combined.
02
Carefully unroll the grape leaves. Lay one leaf flat, shiny side down, on a clean surface. Place about 1 tablespoon of the lamb and rice mixture near the stem end. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly upwards to form a small cylinder.
03
Repeat with the remaining grape leaves and filling. If any leaves are torn, use two overlapping leaves to form one.
04
Line the bottom of a large, heavy-bottomed pot with any extra or torn grape leaves. Arrange the rolled dolma tightly in layers in the pot.
05
In a separate bowl, whisk together the crushed tomatoes, water, and lemon juice. Pour this liquid over the dolma in the pot. Place a heat-proof plate directly on top of the dolma to keep them submerged during cooking.
06
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 2 hours, or until the rice is tender and the lamb is cooked through. Check occasionally to ensure there is enough liquid; add a little more water if needed.
07
Carefully remove the plate and serve the dolma warm, with a drizzle of the cooking liquid.
About This Recipe
This traditional Iraqi dolma recipe features tender grape leaves generously stuffed with a savory mixture of seasoned lamb and rice, then slow-cooked to perfection in a tangy tomato broth. It's a comforting and flavorful dish, perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of dried mint or allspice to the lamb and rice mixture. Ensure the grape leaves are rinsed well to remove excess brine. Rolling them tightly prevents the filling from escaping during cooking.
Easy Substitutions
Ground beef can be used instead of lamb. For a vegetarian version, substitute the lamb with cooked lentils and finely diced vegetables like carrots and onions. You can also use a mix of fresh herbs like parsley and dill in the filling.
Storage & Reheating
Store leftover dolma in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a little extra water or in the microwave.
Serving Suggestions
Serve Iraqi Lamb and Rice Stuffed Grape Leaves with a side of plain yogurt or a simple cucumber and tomato salad. A sprinkle of fresh chopped parsley or mint before serving adds a nice touch. This dish also pairs well with warm pita bread to soak up the flavorful sauce.
Common Mistakes
Overfilling the grape leaves can cause them to burst during cooking; use about 1 tablespoon of filling per leaf. Not rinsing the jarred grape leaves thoroughly can result in an overly salty dish. Rolling the dolma too loosely will cause them to unravel in the pot. Not simmering long enough will leave the rice undercooked and the lamb tough. Forgetting to place a plate on top can lead to unevenly cooked or unraveled dolma.
Frequently Asked Questions
Can I prepare dolma ahead of time?
You can prepare the lamb and rice filling a day in advance and store it in the refrigerator. You can also roll the dolma and store them uncooked in the refrigerator for up to 24 hours before cooking.
What kind of rice should I use?
Short-grain rice is traditional and works best as it absorbs moisture well and creates a tender, cohesive filling. Basmati or long-grain rice can be used but may result in a slightly different texture.
MORE TO KNOW
The key to perfectly cooked dolma is the slow simmering process, which allows the flavors to meld and the rice to absorb the delicious tomato and lemon broth. Don't rush this step. The weight of the plate on top of the dolma is crucial; it keeps the rolls submerged and prevents them from unraveling, ensuring even cooking and a consistent texture. If you find your grape leaves are very salty, you can blanch them briefly in boiling water before stuffing.
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