DISH RESEARCH · Dish
Iraqi Dolma
Also known as: دولمة عراقية
Iraqi one-pot feast of lamb-and-rice stuffed onions, peppers and vine leaves with pomegranate and lemon.
About Iraqi Dolma
Iraqi Dolma is a communal one-pot arrangement of stuffed vegetables and vine leaves. This profile follows Philip Juma's family recipe, combining onion shells, peppers and vine-leaf rolls around a lamb-and-basmati filling.
Minced lamb gives the rice a rich savoury character, balanced by the deep sweet-sour flavour of pomegranate molasses and fresh lemon. Garlic, white pepper and a warm Iraqi-style spice blend add fragrance through the closely packed layers.
The finished pot is turned out onto a large tray as a compact mound, with glossy vine-leaf rolls and tender stuffed vegetables above the lamb chops. Inside each piece, the rice is soft and separate while the surrounding leaves and vegetables are yielding and richly stained by the cooking juices.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Iraqi Dolma
Philip Juma's Family Iraqi Dolma.
- Basmati riceStuffing grain
- Minced lambRich meat in the stuffing
- SaltSeasoning
- White pepperGentle peppery warmth
- JUMA spice blendWarm aromatic seasoning
- Sunflower oilMoisture and cooking fat
- GarlicAromatic pot base
- Jarred vine leavesRolled stuffing wrappers
- OnionsLayered vegetable wrappers
- Bell peppersStuffed vegetable vessels
- Lemon juiceBright sour cooking liquid
- Pomegranate molassesDeep sweet-sour seasoning
- Lamb chopsMeaty protective pot base
- WaterCooking liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Basmati rice:
- Minced lamb:
- Salt:
- White pepper:
- JUMA spice blend: . The source identifies cardamom, cinnamon, coriander, black pepper, nutmeg and cloves but does not supply their proportions; the compound maps to the general seasoning route and remains unresolved
- Sunflower oil:
- Garlic:
- Jarred vine leaves: . The source specifies a jarred product but not its brine or additive formula, which remains unresolved
- Onions:
- Bell peppers:
- Lemon juice:
- Pomegranate molasses: . The source does not provide the exact bottled product formula
- Lamb chops: . The named lamb chops map to the established lamb-rib route because the bone-in chop layer forms the pot base
- Water:
Origins & food traditions
The Evening Standard records Iraqi cook Philip Juma's complete family recipe, learned from his father and aunties, for a one-pot dolma of onion layers, peppers and vine leaves over lamb chops. Hungry Paprikas independently corroborates Iraqi dolma as mixed stuffed vegetables and vine leaves with meat, rice, tomato and pomegranate molasses, tightly packed and inverted to serve.
Countries
- Iraq
- IraqCatalogue link pending review
Cuisines & regions
- Iraqi Cuisine
- Iraqi CuisineCatalogue link pending review