Healthy Iraqi Vegetarian Dolma
Prep Time
30
minutes
Cook Time
30
minutes
Prep Time
30
minutes
Cook Time
30
minutes
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
Core and halve the zucchini, capsicum, tomatoes and eggplants
Loosen the onion layers (either in microwave or by hitting onions together) and remove 4-5 layers, keeping them intact
Chop the remaining onion and garlic mix with rice, tomato paste, pepper, mixed spice, four lemons, parsley, mixed vegetables and 1-2 tablespoons oil
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
Place broad beans on bottom of pot with 1-2 tablespoons of oil
6. Layer the stuffed vine leaves and then the stuffed vegetables
Add water and the juice from four lemons
Cover and cook until rice is done
Serve with Iraqi bread and yoghurt dip