Iraqi Stuffed Vegetables with Tamarind Broth — Vegetable Dolma Iraqi Mixed
Iraqi mixed stuffed vegetables — bell pepper, onion, courgette, and vine leaves — filled with spiced rice and tomato, slow-baked in a tamarind-pomegranate broth.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g basmati rice in cold water for 10 minutes, then drain. Slice bell pepper tops and seed both peppers; halve both onions through equator, separate 8 outer layers, finely dice inner cores. Hollow zucchini halves leaving 5mm walls. Rinse and pat vine leaves dry. Combine drained rice with diced onion cores, 200g tomato, parsley, mint, garlic, baharat, cumin, cinnamon, Aleppo pepper, 40g tomato paste, olive oil, and salt in a bowl.
Build
Heat oven to 180°C (350°F). Combine cooking broth ingredients (300g tomato, remaining tomato paste, tamarind paste, pomegranate molasses, remaining garlic, baharat, Aleppo pepper, hot water, salt) in a 28cm baking dish and stir until smooth.
Stuff
Fill both bell peppers three-quarters full with rice mixture and replace tops. Roll each onion layer (8 total) with 2 tsp filling into a parcel. Fill zucchini cavities three-quarters full cut-side up. Roll vine leaves around 1 tsp filling each, seam-side down.
Bake 1
Arrange stuffed peppers upright, onion and vine leaf parcels seam-side down, and zucchini cut-side up in a single layer in the broth. Cover tightly with foil. Bake at 180°C for 30 minutes until rice is tender and vegetables soften when pierced.
Bake 2
Uncover and bake for 5 minutes more until broth thickens to a glaze. Remove from heat and rest covered for 5 minutes.
Plate
Transfer mixed dolma to serving plates with a generous ladle of broth each. Scatter fresh parsley over top and serve a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.