Iraqi Dolma

Method

1. 1

   Prepare the pot and peppers

   At room temperature, cut the tops from the peppers and reserve as lids; remove seeds and membranes. Trim tough vine-leaf stems and line a heavy 5-litre pot with torn leaves.

2. 2

   Mix the filling

   In a large bowl, combine lamb, rice, onion, parsley, 1 tablespoon tomato purée, allspice and 1 teaspoon salt until evenly mixed.

3. 3

   Fill the peppers

   Spoon filling loosely into the peppers, stopping 2 cm below the rim to allow the rice to expand; replace their tops. Do not compress the filling.

4. 4

   Roll the vine leaves

   Place about 1 tablespoon filling near the base of each vine leaf, fold in the sides and roll snugly without compressing; continue until all filling is used.

5. 5

   Arrange the dolma

   Set the peppers upright and arrange the rolls seam-side down in snug layers over the lined pot, keeping the pepper tops in place.

6. 6

   Add the broth

   Whisk 1.2 litres water with remaining tomato purée, pomegranate molasses, oil and remaining salt; pour into the pot until liquid comes about halfway up the dolma, adding only enough extra water to reach that level.

7. 7

   Weight the dolma

   Place a clean, heatproof plate rated for boiling temperatures directly on the dolma; make sure it fits inside the pot and is stable, then cover the pot with its lid.

8. 8

   Bring to a boil

   Over medium-high heat, bring the covered pot to a boil, about 15 to 20 minutes, until the broth bubbles steadily at the edges.

9. 9

   Simmer until tender

   Reduce the heat until the broth maintains a gentle simmer, with small bubbles around the edges; cook covered for 55 to 65 minutes, until the rice is tender and rolls hold together.

10. 10

    Check doneness

    After 55 minutes, lift out one roll and one pepper with clean tongs and check the lamb at the centre of the roll; simmer until it reaches 71°C (160°F) and the rice is tender.

11. 11

    Rest and serve

    Turn off the heat and rest covered for 10 minutes, until bubbling stops; carefully remove the hot plate and serve the dolma with broth and lemon wedges.

Tips

• Rinsing jarred leaves removes excess brine; taste the broth near the end and adjust salt if needed.
• Leave 2 cm of space in the peppers so the rice can expand, and avoid packing the rolls tightly.
• Use a plate specifically rated for boiling temperatures, with no cracks or chips.

Swaps

• Use fresh vine leaves, blanched until pliable, instead of jarred leaves.
• Replace some parsley with finely chopped mint.
• Use minced beef instead of lamb and cook until the filling reaches 71°C (160°F).

Storing

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with broth until piping hot throughout.