Iraqi Dolma

• 400 gshort-grain rice
• 300 gminced lamb
• 400 glamb ribs (for the pot base)
• 1 jarvine leaves
• 6 mixed vegetables to stuff: onions, peppers, zucchini, eggplant, chard
• 3 tbsptamarind paste
• 2 tbsppomegranate molasses
• 2 tbsptomato paste
• 1 tspbaharat and dried dill

Method

1. 1

   Mix rice, minced lamb, tomato paste, baharat, and herbs into one filling, loosened with tamarind water.

2. 2

   Hollow the onions and vegetables; stuff everything loosely, rolling the leaves into fingers.

3. 3

   Line the pot with lamb ribs, then pack the dolma in tight rings — onions at the bottom.

4. 4

   Pour over tamarind, pomegranate molasses, and water; weight with a plate and simmer gently.

5. 5

   Rest, then flip the whole pot onto a platter in one committed motion.