Middle Eastern · Dinner
Iraqi Stuffed Vegetables with Tamarind Broth
Vegetable Dolma Iraqi Mixed
Iraqi mixed stuffed vegetables — bell pepper, onion, courgette, and vine leaves — filled with spiced rice and tomato, slow-baked in a tamarind-pomegranate broth.
$$
25 minsPrep
30 minsCook
55 minsTotal
HardLevel
Nutrition per serving
520Calories
12gProtein
21gFat
68gCarbs
12gSugar
6gFiber
680mgSodium
0mgChol
Goes well with
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international
Instructions
1
Prep
Soak 200g basmati rice in cold water 10 minutes, then drain. Slice bell pepper tops and seed both; halve onions through equator, separate 8 outer layers total, finely dice inner cores. Hollow zucchini halves leaving 5mm walls. Rinse and pat vine leaves dry. Combine drained rice with diced onion cores, 200g tomato, parsley, mint, garlic, baharat, cumin, cinnamon, Aleppo pepper, tomato paste, olive oil, and salt in a bowl.
2
Build
Heat oven to 180°C (350°F). Combine cooking broth ingredients (300g tomato, tomato paste, tamarind paste, pomegranate molasses, garlic, baharat, Aleppo pepper, hot water, salt) in a 28cm baking dish and stir until smooth.
3
Stuff
Fill both bell peppers three-quarters full with rice mixture and replace tops. Roll each onion layer (8 total) with 2 tsp filling into a parcel. Fill zucchini cavities three-quarters full cut-side up. Roll vine leaves around 1 tsp filling each, seam-side down.
4
Bake 1
Arrange stuffed peppers upright, onion and vine leaf parcels seam-side down, and zucchini cut-side up in a single layer in the broth. Cover tightly with foil. Bake at 180°C for 28 minutes until rice is tender and vegetables soften when pierced.
5
Bake 2
Uncover and bake for 5 minutes more until broth thickens to a glaze. Remove from heat and rest covered for 5 minutes.
6
Plate
Transfer mixed dolma to serving plates with a generous ladle of broth. Scatter fresh parsley over top and serve a lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 small red bell peppers
- 2 medium yellow onions
- 2 small zucchini
- 16 vine leaves
- 200g (7.1 oz) basmati rice
- 400g (14.1 oz) ripe tomato
- 40g (1.4 oz / small handful) flat-leaf parsley
- 20g (vibe) fresh mint
- 4 garlic cloves
- 2 tsp baharat spice mix
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp Aleppo pepper
- 40g (1.4 oz) tomato paste
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 20ml (1.3 tbsp) tamarind paste
- 20ml (1.3 tbsp) pomegranate molasses
- 600ml (2 1/2 cups) hot water
- 2 lemon wedges