Iraqi Dolma | Middle Eastern Stuffed Vegetables

Authentic Iraqi Dolma is a labor of love, but every bite is worth it! Tender vegetables stuffed with a flavorful beef and rice mixture, simmered in a tangy tomato and pomegranate molasses sauce. Perfect for special occasions or family gatherings.

Ingredients

For the Stuffing Mixture:

1½ lbs lean ground beef
4 cups medium grain rice (Calrose recommended)
3 tsp salt
1½ tsp black pepper
8 tbsp tomato paste (156 ml)
⅓ cup pomegranate molasses (optional but recommended)
3 small onions
4 cloves garlic
2 red or orange bell peppers
½ cup olive oil

For the Vegetables:

3 medium Italian eggplants (or 6 small Indian eggplants)
2 green zucchini
3–4 narrow onions
4 small red peppers
2 bunches swiss chard
20–30 grape leaves
¼ cup oil for the bottom of the pot

For the Cooking Liquid:

5 cups water
4 tbsp tomato paste
½ tsp salt
1 tsp black pepper
¼ cup pomegranate molasses
1 tsp citric acid

Instructions

1️⃣ Prepare the Stuffing:

Dice onions and red peppers, mince garlic.
Wash rice until water runs clear.
Mix beef, rice, vegetables, garlic, tomato paste, pomegranate molasses, olive oil, salt, and pepper. Use hands to combine well. Set aside.

2️⃣ Prepare the Vegetables:

Eggplant & Zucchini: Cut, core, and scoop out the flesh.
Peppers: Remove stems and seeds.
Onions: Peel, carve slightly, cut lengthwise, microwave 1 min to soften, separate layers.
Swiss Chard: Blanch leaves in boiling water for 3 sec, cut off thick stems, slice into 2–3 pieces.
Grape Leaves: Soak in water for 1 hour, rinse and drain.

3️⃣ Stuff and Stack the Vegetables:

Add ¼ cup olive oil to the bottom of the pot. Line with eggplant and zucchini flesh.
Stuff rigid vegetables (eggplant, zucchini, peppers) ¾ full.
Fill onions, then swiss chard and grape leaves, packing tightly.
Roll grape/swiss chard leaves: fold sides over filling, roll tightly, place seam side down.

4️⃣ Cook the Dolma:

Mix cooking liquid ingredients until tomato paste dissolves. Pour into the pot halfway up the top layer.
Place a flat plate on top to keep everything in place.
Cover and bring to a boil on high heat for 15 min. Adjust seasoning if needed.
Remove plate, jiggle pot, reduce heat to medium, cook 15 min.
Reduce heat to low and cook 1 hour. Check vegetables are soft.

5️⃣ Serve: