The Iraqi way of cooking Dolma

The iraqi way of cooking dolma 

It is very rare for Iraqi food to be cooked without a touch or rice. Most of recipes include rice and dolma is one of the most famous and delicious food in Iraq. Dolma is my favorite food which I can't resist and I am happy to share my way of cooking it.

Dolma recipe

2 bunch of chard 

1 kg of beef or 1 kg of lamb, minced

3 cups long-grain uncooked rice (preferred to use basmati rice)

2  chopped tomato 

2 tablespoons tomato paste

2 medium onion, chopped

2 garlic cloves, minced

1/4 cup of Pomegranate syrup

3 teaspoons salt

1/2 cup fresh-squeezed lemon juice

1/2 bunch of parsley

2/3 cup olive oil

water

Dressing ingredients:

2 teaspoon salt

2 tablespoon olive oil

1/4 lemon juice, freshly squeezed

1 tablespoon tomato paste. 

3 cups boiled water

Directions:

1- wash the chard, then separate the leave from the stem using a knife. 

2- Use the stem in bottom of pot.  This helps keep the chard leaves from sticking to the pot.

3- Soak rice in cold water for 10 minutes, drain it. 

4- In a large bowl, combine beef, onion, garlic, , tomato paste, tomato, parsley, Pomegranate syrup, salt, lemon juice and olive oil. Mix the ingredients very well. Then add the rice to the mixture. 

5- Place each chard leaf shiny side down . Place 1 tablespoon of rice mixture on leaf. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.

6- Arrange the rolled chard leaves in pot with side down, tightly packed in seams.For even cooking, try to have no more than 5 layers.

7- Combine the dressing ingredients and pour it over the chard leaves in the pot. 

8- Place large plate on top. 

9- Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.

10- remove the plate, bring a bigger plate and flip the pot over the plate carefully.

Extra tips: there are many alternatives to chard leaves for example , grape leaves, the outer layer of onion, eggplant and tomato. You can also combine them all together to have a mixture of taste. Do not through the chard stems, they taste delicious. 

My last bit of advice is to judge food after tasting it!

                                                                                                           Fatima Albaghdadi