Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molasses, Tamarind, and black limes in the stuffing. The filling is herby and mildly spiced and all of the vegetables get coated in a wonderful tangy glaze.
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0:00 Intro
1:04 What vegetables can you use?
2:12 How do we make it tangy?
2:57 Preparing Vegetables - Aubergines
4:00 Preparing Vegetables - Peppers
4:38 Preparing Vegetables - Tomatoes
5:22 Preparing Vegetables - Onions
6:09 Preparing Vegetables - Swiss Chard and vine leaves
6:42 Preparation for the stuffing
8:31 Making Iraqi dolma stuffing
10:03 Stuffing Veg - Aubergines
10:29 Stuffing Veg - Peppers
10:51 Stuffing Veg - Tomatoes
11:06 Stuffing Veg - Onions
11:31 Stuffing Veg- Swiss Chard and vine leaves
12:34 Assembling the pot
13:27 Cooking the dolma
16:03 Taste Test and Review
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Ingredients
These are the vegetables I used for stuffing, you can use any combination of vegetables for this but I would recommend getting a jar of vine leaves or some swiss chard to use up any excess filling.
10 small aubergines
4 small dolma peppers or 2 bell peppers
3 small tomatoes
3 onions
10-15 vine leaves
5 swiss chard leaves
Filling:
250g Beef mince
75g Tamarind paste dissolved or 3 Tablespoon of tamarind concentrate in 1/2 c water (half in filling, half in sauce)
2 Onions
3 Cloves garlic
1 1/2 Cup Basmati rice
1 Cup parsley
1/2 Cup dill
1/4 Cup pomegranate molasses
3 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp sumac
3 TSP salt
1 TSP cinnamon
1 TSP Bharat / 7spice
1/2 TSP pepper
1/2 TSP black lemon
1/2 TSP paprika
1/2 TSP coriander
Sauce:
1 Cup stock
1/4 Cup pomegranate
1/4 Cup tamarind
1/8 Cup olive oil
1.5 Tbsp tomato paste
1.5 Tbsp lemon juice
1 TSP salt
1/2 TSP pepper
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Directions
To prepare the vegetables:
1. Hollow out your vegetables, making sure to retain the cores of the tomatoes and aubergines
2. Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems
3. For the stuffed onions, peel them and make a cut through to the centre of the onion before microwaving for 2 minutes. Allow to rest before peeling apart the layers
To make the stuffing:
1. Mince the Parsely, Dill, vegetable cores, and onions finely and add to a bowl
2. Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl
3. Mix thoroughly until well combined and a homogenous texture forms
Stuffing the vegetables:
1. Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top
2. Stuff the peppers and tomatoes by filling with a tablespoon. Leave a gap of about 3/4cm (5/16in) in the tomatoes and a smaller gap in the peppers
3. Stuff the onions by placing 1-2 tsp of stuffing on a single layer of the onion, then roll it onto itself till it wraps around at least twice
4. Stuff the vine leaves and swiss chard by placing 2 tsp on the leaf and folding the bottom and sides of the leaf over the filling. Tuck the sides in as you roll the filling all the way to the end
5. Prick the aubergines and peppers with a knife about 5-10 times each
Assembling the pot:
1. Place a layer of potatoes or lamb chops in the bottom of the pot to prevent the dolma from sticking
2. Lay in the onions and then the vegetables on top of them in any order
3. Place the leaf rolls last so they don't get squashed
To cook:
1. Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes
2. Combine all the ingredients for the sauce together
3. When the 15 minutes are up, pour the sauce over the dolma in an even manner. Stop adding sauce when the liquid reaches halfway up the height of the pot
4. Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes
5. After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)
To serve:
1. Place a plate or platter ontop of the pot and flip the pot over with the plate
2. Allow to sit for a few minutes before removing the pot
3. Serve immediately
11 июл 2024
