Iraqi Dolma (Middle Eastern Stuffed Vegetables)
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Hungry Paprikas · by Amina Al-Saigh★ 5.0 (38)

Iraqi Dolma (Middle Eastern Stuffed Vegetables)

NUTRITION · PER SERVING120M COOK
CAL 68%·PRO 89%
CARBS 210G62% OF CAL
30G FIBER45G SUGAR135G OTHER
FAT 41G27% OF CAL
8G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetables like eggplant, zucchini, and bell peppers stuffed with spiced ground beef and rice, then simmered with pomegranate and grapes. Labor-intensive but authentic and distinctive.

mainmiddle easternbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 lbs lean ground beef
  • 4 cups medium grain rice (I use Calrose)
  • 3 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 8 tablespoons tomato paste (equivalent to 156 ml)
  • 1/3 cup pomegranate molasses (*see notes)
  • 3 small onions
  • 4 cloves garlic (small)
  • 2 red or orange bell peppers
  • 1/2 cup olive oil
  • 3 Italian eggplants (medium sized eggplant - if using Indian use 6 because they're smaller)
  • 2 green zucchini
  • 3 onions (use up to 4, narrow in shape (avoid really round onions))
  • 4 red peppers (small)
  • 2 bunches of swiss chard
  • 20 grape leaves (use up to 30, if using - you can also use more grape leaves instead of the swiss chard)
  • 1/4 cup oil (for bottom of the pot before layering)
  • 5 cups water
  • 4 tablespoons tomato paste
  • 1 teaspoons salt
  • 1 teaspoons black pepper
  • 1/4 cup pomegranate molasses (*see notes)
  • 1 teaspoons citric acid (*see notes)
PREP
90M
SODIUM
2014MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.