Iraqi Dolma with Stuffed Vegetables and Grape Leaves

1. 1

   In a bowl, combine rice, ground lamb, onion, garlic, parsley, and spices. Mix well until fully combined.

2. 2

   Carefully stuff grape leaves and hollowed vegetables with the filling mixture, leaving space for rice to expand.

3. 3

   In a large pot, heat olive oil over medium heat. Layer the bottom with unused grape leaves to prevent sticking.

4. 4

   Arrange stuffed vegetables and grape leaves in the pot. Pour vegetable broth and lemon juice over them.

5. 5

   Cover the pot, bring to a boil, then reduce heat to low. Simmer for about 60 minutes until everything is tender.

6. 6

   Once cooked, let the dolma rest for 10 minutes before serving. Drizzle with additional olive oil if desired.

Per serving