Mixed Vegetable Iraqi Dolma

4.96 from 47 votes

Tangy and sweet Iraqi Dolma, made with a mixture of vegetables.

Prep Time1

Cook Time1

Resting Time15

Total Time2 15

Course: Main Dish

Cuisine: Assyrian, Iraqi, Middle Eastern

Servings: servings

Calories: 467kcal

Use the larger and thicker cabbage leaves to line the bottom of a large pot. This keeps the dolma from sticking to the bottom of the pot. Another great option is to line the bottom of the pot with lamb chops.
Blanch cabbage leaves and grape leaves in boiling water until wilted. The grape leaves will only need 30 seconds or so while the cabbage leaves will likely take longer. Peel and slice the ends off of the onion then slice halfway through the center. Add to the boiling water and cook until the onion opens up and the layers can be easily separated.

Chop Italian parsley, cilantro, dill, and onion, then mince the garlic. Add them all to a large bowl. Wash and strain the rice and add to the same bowl along with the diced meat and tomato paste.
Using a mallet, crush the dried lime (Noomi Basrah) and remove any visible seeds. Grind into a powder using a spice mill. You may need to sift through a small strainer to remove larger pieces. Add the lime powder, salt, black pepper, baharat, paprika, and cayenne powder to the filling mixture then mix to combine all the ingredients.
Add the pomegranate molasses, tamarind concentrate, and oil. Mix to thoroughly combine the ingredients.

Next, prepare the vegetables in the following manner:
Tomatoes: Slice the tops off of the tomatoes and scoop out the pulp and add it to the filling mix.
Zucchini/Squash: Depending on the size, you can either keep them whole or slice them into 2 portions. Slice a piece off of one of the ends and save it to use as a lid to keep the filling from spilling out. Core out the remaining flesh with a vegetable corer. Chop the flesh and add it to the filling mix.
Eggplant: If possible use small eggplant. I couldn't find any small ones locally. Slice the end off then slice a piece to use as a cap. Scoop out the flesh, chop, and add to the filling mixture.
Peppers: Slice the tops off of the mini peppers and remove the seeds. If using bell peppers, follow the same procedure.

Fill the vegetables about ¾ full with the filling mixture. Avoid packing the mixture too tightly since the rice will expand as it cooks. Fit the "lids" into place and arrange the vegetables along the bottom of the pot.
Finally, roll the cabbage leaves, grape leaves, and onion layers. Arrange around the other vegetables filling in all the gaps. Cover the pot with the lid and cook over medium-high heat for 15 minutes.

Meanwhile, whisk the cooking liquid ingredients into a saucepan until blended and bring to a boil. When the dolma has cooked for 15 minutes, pour the hot liquid over the vegetables in the pot. Cover the pot and turn the heat down to the lowest setting. Simmer the vegetables for one hour or until the rice is tender. Allow the dolma to set for at least 15 minutes before serving.

Since vegetable sizes vary, you may need more or fewer grape leaves, cabbage leaves, and onions to use up the remaining filling.
Using a sharp paring knife make a few slits into the sides of all the vegetables to allow the cooking juices to be absorbed easily.
When filling the pot, I like to start with the larger vegetables and then arrange the smaller ones around them.
Although grape leave and swiss chard dolma are served with a garlic yogurt sauce, mixed vegetable dolma is not served with any sauce on the side.
Feel free to leave out the dried lime or replace it with 1 tablespoon of sumac powder which has a similar tart-citrusy flavor.
A heat diffuser is recommended when cooking foods for a long time over a low setting. Not only does it distribute the heat evenly, but it keeps whatever is cooking from burning or sticking to the bottom of the pot.
Dolma leftovers can be frozen in an air-tight container for up to 3 months or refrigerated for up to a week. To reheat cold dolma, microwave for a few minutes or until heated through.