dinner · dairy-free · gluten-free
Iraqi dolma
Iraqi stuffed onions, grape leaves, peppers and eggplant packed in a pot and cooked in tangy pomegranate-tomato broth, then flipped.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix filling.
-
2
Stuff onion layers, roll grape leaves and fill eggplants and peppers.
-
3
Line pot with ribs, pack dolma tightly on top and weigh down with a plate.
-
4
Pour in liquid, simmer covered 1 hour on low until rice is tender and the filling reaches 71°C (160°F).
-
5
Rest 15 minutes, then flip onto a platter.
