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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Iraqi Dolma is a dish filled with tradition and flavor, taught by an Iraqi mom. The filling combines short-grain rice, garlic, onions, zucchini and eggplant fillings, sheep yogurt, dill, olive oil, salt, and black pepper. The dolma is layered over Swiss chard stems and lamb chops, seasoned with salt and pepper, and cooked in a tangy sumac-infused liquid. The result is a rustic, homey dish with deep, lemony notes and tender textures, perfect for savoring...
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Line the bottom of the pot with Swiss chard stems and lamb chops.
Season the base layer with salt and black pepper.
Layer the dolma gently on top of the base layer.
Arrange the dolma in your preferred style, such as a rustic homey way.
Infuse whole sumac seeds in hot water for 30 minutes to extract a deep, lemony tang.
Pour the infused liquid over the dolma.
Cook on high heat until the liquid starts boiling.
Lower the heat and let the dolma simmer for 60 minutes until tender and infused with flavor.
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For a stronger tangy flavor, use more sumac seeds in the cooking liquid.
Arrange the dolma tightly to prevent them from unraveling during cooking.
You can substitute sheep yogurt with plain yogurt if unavailable.
Can I use a different type of rice?
Short-grain rice is recommended for its texture, but you can substitute with medium-grain rice if needed.
What can I use instead of lamb chops?
You can use beef or chicken pieces as an alternative to lamb chops.
How do I prevent the dolma from sticking to the pot?
Lining the pot with Swiss chard stems helps prevent sticking and adds flavor.
Can I make this dish vegetarian?
Yes, you can skip the lamb chops and use vegetable broth for the cooking liquid.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
