Iraqi-Style Stuffed Grape Leaves with Savory Spices
Dolma, a cherished dish within Middle Eastern cuisine, finds its perfect expression in this Iraqi-style recipe, renowned for its harmonious blend of spices and the delightful tang of fresh lemon juice. This family recipe, steeped in tradition, showcases an irresistible combination of tender grape leaves filled with a savory mix of minced meat, fragrant rice, and aromatic herbs and spices. Each bite transports you to a world of rich flavors and comforting warmth, making it a delightful one-dish meal that brings families together around the table. Serve it with a side of yogurt or lemon wedges to enhance the experience.
N/A
Servings
350
Calories
20
Ingredients
Ingredients
Grape leaves
1 (16 ounce jar, soaked and drained)
Beef or lamb
2 (lbs, minced)
Long-grain uncooked rice
1 (cup, soaked and drained (preferably basmati))
Tomato sauce
3/4 (cup)
Tomato paste
2 (tablespoons)
Onion
1 (medium, finely chopped)
Garlic
2 (cloves, minced)
Salt
2 (teaspoons)
Black pepper
1 (teaspoon)
Cumin
1 (teaspoon)
Paprika
1 (teaspoon)
Ground coriander
1/2 (teaspoon)
Ground cloves
1/2 (teaspoon)
Ground nutmeg
1/2 (teaspoon)
Cinnamon
1/2 (teaspoon)
Ground cardamom
1 (pinch)
Fresh-squeezed lemon juice
1/2 (cup)
Canola oil
2/3 (cup)
Carrots
4-5 (peeled and sliced lengthwise for lining the pot)
Water
to cover (water to reach approx. 1 inch below top layer)
Instructions
1
Begin by soaking the jar of grape leaves in warm water for about 20 minutes to soften them. Once softened, drain and rinse thoroughly under cold water to remove brine.
2
Prepare the base of your pot by peeling and slicing the carrots lengthwise and arranging them neatly at the bottom. This acts as a delightful bed for the dolmas while preventing them from sticking during cooking.
3
In a separate bowl, soak the rice in hot water for approximately 10 minutes, then drain it to ensure it is slightly parboiled. Combine the drained rice with the minced beef or lamb, finely chopped onion, minced garlic, tomato sauce, tomato paste, and all the specified spices in a large mixing bowl.
4
To assemble the dolmas, lay each grape leaf shiny side down on a clean surface, with the stem end facing you. Trim off the stem before placing about 1 tablespoon of the meat-and-rice mixture near the stem end. Tightly roll the leaf over the filling, fold in the sides, and continue rolling away from you to enclose the filling completely. Repeat the process until all the filling is used.
5
Carefully arrange the stuffed grape leaves seam side down in your prepared pot, packing them tightly together. Layer the dolmas in a criss-cross fashion, turning the direction of each layer for even cooking. Aim for no more than four layers to ensure uniform heat distribution.
6
In a small bowl, mix the fresh-squeezed lemon juice and canola oil, then pour this mixture over the dolmas in the pot. Add enough water to reach about 1 inch below the top layer of grape leaves.
7
To secure the dolmas, place a large plate on top of the layers and weigh it down with a heavy item, such as a foil-wrapped brick.
8
Bring the pot to a gentle boil over medium heat, then reduce the heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes. The dolmas are ready when the rice is fully cooked and fluffy. Once done, allow them to rest for 20-30 minutes before serving.
9
Serve the dolmas warm, alongside fresh lemon wedges or a dollop of Greek yogurt for added flavor. Enjoy every bite!
Nutrition Information
20
Fat
25
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Iraqi-Style Dolma?
Dolma is a cherished Middle Eastern dish featuring stuffed grape leaves; the Iraqi version is renowned for its savory spices and tangy lemon juice.
How do I prepare jarred grape leaves for stuffing?
Soak the jar of grape leaves in warm water for 20 minutes to soften them, then drain and rinse under cold water.
What kind of meat is used in this recipe?
This recipe uses 2 lbs of minced beef or lamb.
What type of rice is best for stuffed grape leaves?
Long-grain uncooked rice is used, with basmati being the preferred choice.
Why should the rice be soaked before mixing?
Soaking the rice in hot water for 10 minutes parboils it, ensuring it cooks properly inside the leaves.
What is the purpose of placing carrots at the bottom of the pot?
Sliced carrots provide a bed for the dolmas, preventing them from sticking to the bottom of the pot during the long simmer.
How much filling should I put in each grape leaf?
Place about 1 tablespoon of the meat-and-rice mixture near the stem end of each leaf.
Which side of the grape leaf should face down when rolling?
The shiny side of the grape leaf should be placed face down on your work surface.
Do I need to remove the stems from the grape leaves?
Yes, you should trim off the stem end of each leaf before adding the filling.
How do you roll a stuffed grape leaf correctly?
Fold the leaf over the filling, tuck in the sides, and roll away from you tightly to enclose the mixture.
How should the dolmas be arranged in the cooking pot?
Pack them tightly seam-side down in a criss-cross fashion, changing the direction for each layer.
What is the maximum number of layers recommended in the pot?
It is recommended to have no more than four layers to ensure uniform heat distribution.
What liquid is used to cook the Iraqi-style dolmas?
A mixture of fresh-squeezed lemon juice, canola oil, and water is used as the cooking liquid.
How much water should be added to the pot?
Add enough water to reach approximately 1 inch below the top layer of the stuffed grape leaves.
Why do I need to weigh down the dolmas while they cook?
Placing a weighted plate on top of the layers secures the dolmas and prevents them from unrolling during boiling.
What can I use to weigh down the plate in the pot?
You can use a heavy item such as a foil-wrapped brick placed on top of a large plate.
How long do Iraqi stuffed grape leaves take to cook?
They should simmer on low heat for 1 hour 15 minutes to 1 hour 30 minutes.
How do I know when the dolmas are finished cooking?
The dolmas are ready when the rice inside is fully cooked and fluffy.
Why is there a resting period after cooking?
Allowing them to rest for 20-30 minutes helps the flavors settle and makes them easier to serve.
What are the primary spices used in the filling?
The filling includes salt, black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and a pinch of cardamom.
What aromatics are included in the meat mixture?
Finely chopped onion, minced garlic, tomato sauce, and tomato paste are mixed into the filling.
How should Iraqi Dolma be served?
Serve them warm with fresh lemon wedges or a dollop of Greek yogurt.
What is the calorie count for this recipe?
This recipe contains approximately 350 calories per serving.
What is the fat content of this dish?
There are 20 grams of fat per serving.
How much protein is in one serving?
Each serving provides 20 grams of protein.
What is the carbohydrate content per serving?
There are 25 grams of carbohydrates in each serving.
Is this recipe considered a one-dish meal?
Yes, it is a complete, comforting one-dish meal that combines protein, grains, and vegetables.
Can I use a different oil instead of canola oil?
While the recipe calls for canola oil, other neutral oils can typically be used as a substitute.
How many garlic cloves are needed?
The recipe requires 2 minced cloves of garlic.
How much lemon juice is used in the cooking liquid?
One half-cup of fresh-squeezed lemon juice is added to the pot.