Vegetarian Iraqi Dolma

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Healthy Iraqi Vegetarian Dolma
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Vegetables to stuff
  • 500 g Vine leaves
  • 6 pcs zucchini
  • 4 pcs long capsicum
  • 6 pcs onions
  • 4 pcs tomato
  • 4 pcs eggplant
Filling
  • 5 tbsp olive oil
  • 1 kg brown basmati rice
  • 1 pcs garlic bulb
  • Onion leftovers from above onions
  • 1,5 large cans crushed tomatoes
  • Black pepper to taste
  • Mixed spice to taste
  • 8 pcs lemons
  • 1 char tomato paste
  • 500 g broad beans frozen
  • 1 kg mixed vegetables frozen
  • 1 bunch parsley
Dip
  • 500 g low fat natural yoghurt
  • 1 bunch mint
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Vegetables to stuff
  • 500 g Vine leaves
  • 6 pcs zucchini
  • 4 pcs long capsicum
  • 6 pcs onions
  • 4 pcs tomato
  • 4 pcs eggplant
Filling
  • 5 tbsp olive oil
  • 1 kg brown basmati rice
  • 1 pcs garlic bulb
  • Onion leftovers from above onions
  • 1,5 large cans crushed tomatoes
  • Black pepper to taste
  • Mixed spice to taste
  • 8 pcs lemons
  • 1 char tomato paste
  • 500 g broad beans frozen
  • 1 kg mixed vegetables frozen
  • 1 bunch parsley
Dip
  • 500 g low fat natural yoghurt
  • 1 bunch mint
Instructions
  1. Core and halve the zucchini, capsicum, tomatoes and eggplants
  2. Loosen the onion layers (either in microwave or by hitting onions together) and remove 4-5 layers, keeping them intact
  3. Chop the remaining onion and garlic mix with rice, tomato paste, pepper, mixed spice, four lemons, parsley, mixed vegetables and 1-2 tablespoons oil
  4. Use this mixture to stuff the vegetables and vine leaves – do not stuff the vegetables too full and make sure the vine leaves are rolled tight
  5. Place broad beans on bottom of pot with 1-2 tablespoons of oil
  6. 6. Layer the stuffed vine leaves and then the stuffed vegetables
  7. Add water and the juice from four lemons
  8. Cover and cook until rice is done
  9. Serve with Iraqi bread and yoghurt dip
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