Tangy Iraqi Dolma (stuffed vegetables with a tangy glaze)

Updated at: Thu, 17 Aug 2023 11:32:40 GMT

Step 1

Hollow out your vegetables using a vegetable corer (Watch [my video](https://youtu.be/SwU2-5g39xk) for detailed instructions), making sure to retain the cores of the tomatoes and aubergines

Step 2

Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems

Step 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

Step 4

Mince the Parsely, Dill, vegetable cores, and onions finely and add to a bowl

Step 5

Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl

Step 6

Mix thoroughly until well combined and a homogenous texture forms

Step 7

Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top

Step 8

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

Step 9

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

Step 10

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

Step 11

Prick the aubergines and peppers with a knife about 5-10 times each

Step 12

Place a layer of potatoes or lamb chops in the bottom of the pot to prevent the dolma from sticking

Step 13

Lay in the onions and then the vegetables on top of them in any order

Step 14

Place the leaf rolls last so they don't get squashed

Step 15

Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes

Step 16

Combine all the ingredients for the sauce together

Step 17

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

Step 18

Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes

Step 19

After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)

Step 20

Place a plate or platter ontop of the pot and flip the pot over with the plate

Step 21

Allow to sit for a few minutes before removing the pot and serving immediately

Step 22

If you want to take this dolma to the next level, I'd recommend lining the pot with a layer of lamb chops. Get 1kg (2lbs) of thick cut lamb chops and season them with 2 Tsp of salt, 1 Tsp of 7 spice, then place in the bottom of the pot before adding the dolma.

Step 23

* Another common addition for Iraqi dolma, is fava beans. You can add these in the bottom of the pot and they should absorb excess liquid. I haven't tried this technique specifically but do some googling and I'm sure you'll find good instructions

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