Iraqi dolma

Iraqi dolma combines stuffed vegetables with filled leaves and onion layers in a large pot. Hilda Sterner’s mixed-vegetable recipe uses tomatoes, courgettes, squash, aubergines and peppers alongside cabbage and grape leaves. The filling combines rice with finely chopped beef or lamb, parsley, coriander leaves, dill, onion, garlic, tomato paste and spices. Pomegranate molasses and tamarind give it a sweet-sour seasoning, with dried lime optional.^[1]

The hollowed vegetables are packed with filling, while softened leaves and separated onion layers are rolled around it. Large cabbage leaves line the pot; lamb chops are an alternative base. A cooking liquid of water, olive oil, pomegranate molasses, tomato paste and lemon juice is added, and the dolma simmers until the rice is tender. Sterner describes turning the pot onto a broad tray to serve a group of family or friends.^[1]