Grape leaves and hollowed vegetables stuffed with rice and minced lamb, simmered in a tangy tomato and tamarind broth — the meat-filled dolma of everyday Iraqi cooking.
Rinse the grape leaves
Rinse the grape leaves in hot water.
5 minMix the filling
Mix the rice, minced lamb, tomato paste, dried mint, salt and pepper.
Stuff everything
Roll the filling into the grape leaves, and stuff the same filling into the hollowed onions and tomatoes.
Arrange in the pot
Line the base of a pot with extra leaves and arrange the rolls and stuffed vegetables snugly.
Add the broth
Mix water, tomato paste, tamarind and salt for the broth and pour it over to just cover.
Simmer until cooked
Weigh everything down with a plate, cover, and simmer until the rice and meat are fully cooked through.
60 minRest and serve
Let it rest off the heat before serving.
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