Healthy Iraqi Vegetarian Dolma
Prep Time
Cook Time
Prep Time
Cook Time
Vegetables to stuff
  • 500g Vine leaves
  • 6pcs zucchini
  • 4pcs long capsicum
  • 6pcs onions
  • 4pcs tomato
  • 4pcs eggplant
  • 5tbsp olive oil
  • 1kg brown basmati rice
  • 1pcs garlic bulb
  • Onionleftovers from above onions
  • 1,5large cans crushed tomatoes
  • Black pepperto taste
  • Mixed spiceto taste
  • 8pcs lemons
  • 1char tomato paste
  • 500g broad beansfrozen
  • 1kg mixed vegetablesfrozen
  • 1bunch parsley
  • 500g low fat natural yoghurt
  • 1bunch mint
  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