Iraqi Dolma
Iraq's mixed dolma pot: vine leaves, onions, eggplants, peppers, zucchini and tomatoes all stuffed with spiced rice and meat, simmered in a tangy pomegranate-tomato broth — no single vegetable takes the stage alone.
What it is
Iraq's mixed dolma pot: vine leaves, onions, eggplants, peppers, zucchini and tomatoes all stuffed with spiced rice and meat, simmered in a tangy pomegranate-tomato broth — no single vegetable takes the stage alone. Ingredients: vine leaves, onions (for hollowing), small eggplants, peppers, tomatoes, rice, minced lamb, tomato paste, pomegranate molasses, lemon, mint, baharat, oil. Recipe: 1) Hollow the vegetables. 2) Mix rice, meat and spices. 3) Stuff everything; layer in a wide pot. 4) Simmer in the pomegranate broth until tender; rest and invert. Serve: family-style; Iraqi dolma's sour tang (from pomegranate and lemon) is its signature. Flavor: tangy, spiced, juicy. History: dolma spans the Ottoman world, but Iraq's mixed-pot, sour-forward version is a national signature — Baghdad cooks judge a kitchen by it. See also: Masgouf, Quzi.
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