Iraqi dolma is one of the most beloved and flavorful types of dolma in Middle Eastern cuisine. A colorful mix of vegetables—like grape leaves, zucchini, onions, and eggplant—are stuffed with spiced rice, herbs, and veggies, then simmered in a rich, tangy tomato broth. There are countless dolma variations across the region, but this authentic Iraqi version is especially close to my heart—it’s my mom’s recipe, and it’s truly special.

Iraqi dolma which is vegetables stuffed with rice and meat is layered onto a patterned blue and white plate

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Iraqi Dolma is Special

There is no happy occasion in Iraqi without a huge tray of Iraqi style dolma. It’s the dish we celebrate gatherings with, similar to Iraqi quzi and maqluba. I grew up enjoying my mom’s version every weekend when we’re all together, and my sisters and I would dive in, hurrying to get the browned crispy ones at the bottom of the pot.

The vegetables used in dolma can vary region to region and season to season. In the summer, tender grape leaves are used in abundance. In the winter, you’d find more swiss chard.

Now let me try to describe the taste to those who haven’t had it before. It’s like an incredible melt-in-your mouth bite of rice, meat and vegetables that tastes tart, sweet, tomato-y and full of umami flavour.

I crave dolma often, but because its fairly involved, I came up with a stuffed peppers recipe that tastes so similar but much quicker. You can also check out this stuffed cabbage rolls recipe, which involves only stuffing one vegetable and it is equally delicious.

close up of Iraqi dolma (which is stuffed vegetables) served in a metal tray

Vegetables Used in Iraqi Dolma

For this specific recipe, you’ll see what I used in the next section, but here are all the types of vegetables that can be used, depending on availability and season. There are no hard and fast rules.

  • Eggplant – Italian eggplant is my favourite to use. I cut it in half to make 2 pieces. Really large globe eggplants I would steer clear from.
  • Green zucchini, cut into 3 pieces and cored.
  • Onions, layers separated. It is absolutely essential and in my mind what makes Iraqi dolma amazing
  • Bell peppers, any colour.
  • Tomato
  • Swiss chard, grape leaves or cabbage, or a combination of them – my favourite is the swiss chard!
  • Cabbage (sometimes added in the winter, and if you love the sound of that, check out this malfouf recipe for stuffed cabbage rolls)

Let’s Make It!

For the rice, I recommend a short or medium grain. My favourite type is Calrose, which results in “sticky rice” after cooking which is required for dolma.

Other varieties of Iraqi dolma may also include a mix of spices (such as allspice, cumin, coriander, cinnamon, paprika) and/or various herbs (such as finely chopped dill, parsley, cilantro), depending on the region in Iraq.

ingredients used for Iraqi dolma stuffing which include: rice, ground beef, pepper, onions, garlic, olive oil, pomegranate molasses, tomato paste, salt, pepper

The ingredient amounts in this recipe filled a 7 quart pot, and you can feel free to use less or more of each vegetable based on preference and based on your pot size. If you don’t have a large enough pot, you can use 2 and save one for later. More on how to adjust this recipe below.

Vegetables used for iraqi dolma shown on a tray, which include: zucchini, eggplant, onions, peppers and swiss chard

Here’s the general process:

  • Preparing the stuffing. This involves finely chopping the vegetables and mixing all the ingredients together.
  • Preparing the vegetables to be stuffed by coring them/separating them.
  • Stuffing the vegetables and stacking them in the pot.
  • Cooking the dolma.

Watch me make dolma in this video:

How to make the stuffing

Finely diced onions, red peppers and minced garlic in a plate

Making the stuffing is the easiest part. Finely chop the onions and peppers, and mince the garlic. Then mix together all the ingredients very well until everything is combined.

Iraqi dolma stuffing mixture made of rice, vegetables and meat

How to core and prepare the vegetables

Coring the vegetables is the trickiest and most time consuming part of the dolma making process. I have experimented with coring using a regular pairing knife, which is how my mom does it, as well as using a vegetable coring tool like this. Personally, I find the pairing knife to be the easier method and you don’t need to spend extra money on a corer.

A pairing knife and a vegetable coring tool

You can experiment and find what works for you. Here’s the easiest way to core each of the vegetables (watch me doing this in the video above – it’s super helpful to visualize):

  • Eggplant: cut the eggplant into pieces similar in size to the below photo. Then using a sharp pairing knife, place the eggplant on a cutting board sideways with your hand on top. Using your dominant hand, start coring around the inside of the eggplant, going around and slowly inserting the knife in deeper as you go. Do this until you reach the other side or until you can use your fingers to scoop out the flesh. If you don’t get it all out, keep using your knife to cut away the flesh. You can also insert your knife from the other side to help loosen the flesh further.

  • Zucchini: after scraping off the zucchini peel (don’t use a peeler as that will take away too much of the flesh) using a sharp knife, core the zucchini the same way as the eggplant.

  • Pepper: carefully cut around the stem and remove it, then using your fingers, remove the inner seeds and any white parts. You can use a small knife to get in there and loosen them.

  • Onions: Peel the onion without cutting off the ends, then dig around the end where the root was and carve it out slightly (this helps separate the layers). Make a long cut lengthwise all the way to the centre – do not cut past the centre. Then microwave the onions for 1 minute to soften the layers slightly (you can also boil for a minute). Wait for it to cool, then use your fingers to carefully dislodge the layers and pop them out (watch the video!).
Onion being held and the bottom being cut off with knife over a white bowl on a marble background.
Peeled onion being held with another hand cutting it in half over a white bowl with peels over a marble background.
Peeled and slit onion being held by two hands, with one hand holding a layer of the onion over a blue speckled bowl on a marble background.
  • Swiss chard: before stuffing, wash the leaves well and then submerge in a bowl of boiling water for 3 seconds. Remove them and place them on a tray. This helps wilt the leaves and makes them more pliable for stuffing. Then, cut the thick stems off the leaves, and cut the leaf into 2 or 3 pieces, depending on the size

  • Grape leaves: grape leaves come in jars submerged in salt water. Before using them, wash them well to get rid of excess salt, then drain. You can squeeze them carefully to get rid of excess water.
Vegetables (onions, eggplant, zucchini, and peppers) cored and placed on a plate

Make sure you don’t discard the flesh of the eggplant and zucchini! We use it to line the bottom of the pot and you can also chop it up and toss it into the stuffing mixture.

How to stuff the vegetables and layer the dolma pot

Start by putting a good glug of vegetable oil at the bottom of your pot (I suggest a non-stick wide pot). Then line the bottom with the flesh of the eggplant and zucchini after chopping them up into medium sized pieces. This is optional, but we also love adding in lamb ribs at the bottom of the pot – they add amazing flavour.

Start with stuffing the “rigid” vegetables first like the eggplant, zucchini, and peppers. Make sure you stuff them 3/4 of the way through because the rice will expand when cooked.

Then stuff the onions and try to squeeze them into the empty spaces to ensure they are all tightly packed in. Finally, add the stuffed swiss chard and/or grape leaves if you’re using them at the top. I stuff the leaves last because they are easy to fit into all the little cervices and help us keep all the vegetables packed in well so they don’t open up while cooking.

Iraqi dolma, which is stuffed vegetables, shown in a black pot

Follow the steps below to stuff the swiss chard and the vine leaves:

  • Start with a small amount of rice in the middle
  • Fold the edges of the leaves inwards, then start rolling
  • As you are rolling, keep a tight grip on the roll so it stays in tact and doesn’t open up
  • Place it in the pot seam side down

If you’re in a rush, you can make bigger rolls and the process will be much faster.

Process steps for how to stuff and roll swiss chard leaves with rice and meat for iraqi dolma

The process is very similar for both swiss chard and for grape leaves.

Process steps for how to stuff and roll grape leaves with rice and meat mixture

How to cook the dolma

To make the cooking liquid, mix together water with tomato paste, pomegranate molasses, salt and pepper. I use boiling water to make it easier for the tomato paste to melt.

Pour the liquid into the pot until you reach halfway through the top layer of the dolma. Do not fully submerge it in water, because too much water will yield an overly mushy dolma. Too little water will yield a dry dolma. Generally, it is better to add less water than too much. That way if you need more halfway through, you can add it. Once the liquid is in, add a flat plate on top to help keep everything in place during the cooking process.

The first step of cooking the dolma is to cover it and bring it to a rolling boil on high heat for 15 minutes. After that, taste and adjust the cooking liquid for seasoning. Add more salt if you feel it needs it. Then decrease the heat to medium, remove the plate and give the pot a bit of a shake to help the liquid move downwards, cover and leave it to cook for another 15 minutes. Finally, after 15 minutes, decrease to low and cook for 1 hour covered. Taste the dolma and ensure it is soft and delicious. You’re done!

Iraqi dolma uncooked in a pot submerged in liquid, and another photo of the pot with a plate on top

How to flip and serve Iraqi dolma the authentic way

Dolma is traditionally flipped into a large metal tray. If the idea of a hot heavy pot being flipped by you is scary – don’t worry, you can just spoon it carefully into a platter. But flipping is actually not that hard! Here’s how to do it:

  • Uncover the pot and grab a large metal tray with raised sides if you have one (if you don’t, any circular platter that fits over your pot with edges will work – otherwise don’t flip! It needs to be circular)
Iraqi dolma (which is stuffed vegetables) in a black pot
  • Place the tray on top of the pot and grab the tray as well as both handles of the pot
  • Have someone near you to support you when you flip. In a swift motion, flip the pot upside down and have the person helping you grab the tray to support the weight on your arms
Iraqi dolma being flipped from a pot into a metal tray
  • Leave it in place for a few minutes, then tap the bottom of the pot a couple of times and slowly remove it
  • Watch the beautiful dolma pieces tumble down and scrape any pieces left stuck to the pot (the bottom of the pot is the most delicious part because it gets really caramelized)
Close up of Iraqi dolma served in a metal tray with a spoon

Ways to make Iraqi Dolma faster and easier

Now I know, the traditional Iraqi Dolma is quite the labour of love! I won’t lie, I make it once every few months. This is a treat around here and I mostly go over to my mom’s whenever she’s making it! But there are ways to make a delicious pot of dolma much faster. Here’s how:

  • Use vegetables that are quick to prepare and stuff like onions and peppers. I always make an onion and pepper dolma – it is so quick. In fact, I have a stuffed pepper recipe that uses a vegetarian dolma filling, so that’s always a great option.
  • Only make a small amount of the swiss chard and/or grape leaves if you find it time consuming. Also you can make the rolls larger which will be faster.
  • Prepare the vegetables the night before.

How to halve this recipe

This recipe will fill a 7 quart pot and will feed approximately 7-8 adults with generous portions. If you want to halve the recipe, you can halve the filling and halve the amount of vegetables. Keep in mind that the yield will be approximate because the stuffing to vegetables ratio will all depend on the sizes of your vegetables and how many you use. For example, eggplant will use up more stuffing than the swiss chard or grape leaves.

If you end up with some stuffing left over, you can either get more onion and stuff it, or you can use it to make the perfect rice pilaf that my kids love. I simply place it in a pot and cook it using the same cooking liquid I used for the dolma. Cover the rice mixture with water about 1 inch above the rice, bring to a boil. Once boiling, cover and reduce heat to low and leave it to cook for 20-25 minutes.

Close up of Iraqi dolma which is vegetables stuffed with meat and rice served in patterned blue and white plate

More Iraqi recipes you will enjoy

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Iraqi dolma (vegetables stuffed with rice and meat) served in a blue patterned plate
5 from 37 ratings

Iraqi Dolma (Middle Eastern Stuffed Vegetables)

Yield: 6 servings
Prep: 1 hour 30 minutes
Cook: 1 hour
Total: 2 hours
Author: Amina Al-Saigh
This authentic Iraqi Dolma recipe may be a labour of love, but it is so worth it! If you ever wanted to be transported to Iraq through your taste buds, this is the recipe to try!
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Ingredients
 

For the stuffing mixture:

  • 1 1/2 lbs lean ground beef
  • 4 cups medium grain rice, I use Calrose
  • 3 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 8 tablespoons tomato paste , equivalent to 156 ml
  • 1/3 cup pomegranate molasses , *see notes
  • 3 small onions
  • 4 cloves garlic, small
  • 2 red or orange bell peppers
  • 1/2 cup olive oil

For the vegetables:

  • 3 Italian eggplants, medium sized eggplant – if using Indian use 6 because they’re smaller
  • 2 green zucchini
  • 3 onions, use up to 4, narrow in shape (avoid really round onions)
  • 4 red peppers, small
  • 2 bunches of swiss chard
  • 20 grape leaves, use up to 30, if using – you can also use more grape leaves instead of the swiss chard
  • 1/4 cup oil , for bottom of the pot before layering

For the cooking liquid:

  • 5 cups water
  • 4 tablespoons tomato paste
  • 1 teaspoons salt
  • 1 teaspoons black pepper
  • 1/4 cup pomegranate molasses , *see notes
  • 1 teaspoons citric acid , *see notes

Instructions
 

For the stuffing mixture:

  • Start by finely dicing the onions and red peppers and mincing the garlic
  • Wash the rice well until the water runs clear and drain 
  • Mix together the all the ingredients for the stuffing: meat, rice, vegetables, garlic, tomato paste, pomegranate molasses, oil, salt and pepper. Use your hands and mix until very well combined. Set aide.

Preparing the vegetables:

  • For the eggplant: cut the eggplant into 2 pieces similar in size to the photos. Then using a sharp pairing knife (which is a knife with a short blade), place the eggplant on a cutting board sideways with your hand on top. Using your dominant hand, start coring around the inside of the eggplant, going around and around and slowly inserting the knife in deeper as you go around. Do this until you reach the other side or until you can use your fingers to scoop out the flesh. If you don’t get it all out, keep using your knife to cut away the flesh. You can also insert your knife from the other side to help loosen the flesh further. Refer to recipe video for detailed method.
  • For the zucchini: start by scraping away the skin using a sharp knife, then trim the ends. Cut the zucchini into 3 pieces then core using the same method as the eggplant
  • For the pepper: carefully cut around the stem and remove it, then using your fingers, remove the inner seeds and any white parts. You can use a small knife to get in there and loosen them
  • For the onion: first peel the onion, then dig around the end where the root was and carve it out slightly (this helps separate the layers). Make a long cut lengthwise all the way to the centre – do not cut past the centre. Then microwave the onions for 1 minute to soften the layers slightly (you can also boil for a minute). Wait for it to cool, then use your fingers to carefully dislodge the layers and pop them out
  • For the swiss chard: before stuffing, wash the leaves well and then submerge in a bowl of boiling water for 3 seconds. Remove them and place them on a tray. This helps wilt the leaves and makes them more pliable for stuffing. Then, cut the thick stems off the leaves, and cut the leaf into 2 or 3 pieces, depending on the size.
  • For the grape leaves: grape leaves come in jars submerged in water (I don’t recommend using the frozen ones). Generally the leaves are salted, so before using them, soak them in water for at least an hour to get rid of excess salt, then wash them a few times and drain. You can squeeze them carefully to get rid of excess water. 

Stuffing the vegetables and stacking:

  • Start by adding 1/4 olive oil to the bottom of the pot, then line the bottom with the flesh of the eggplant and zucchini that you carved out
  • Then stuff the “rigid” vegetables first: eggplant, zucchini and pepper. Fill them 3/4 of the way because the rice will expand during cooking. Stack the eggplant and zucchini together so they remain in place
  • Then stuff the onions and squeeze them into all the empty spots
  • Finally stuff the swiss chard and grape leaves and use them to fill in all the cervices and tightly pack everything in.
  • To roll the leaves, place a small amount in the middle of the leaf. Fold the sides over, then roll the leaf keeping a tight grip. Place in the pot seam side down 

Cooking the dolma:

  • Prepare the cooking liquid by mixing all the ingredients together well until the tomato paste has dissolved (you can use hot water to help this)
  • Pour the liquid into the pot ensuring it goes all the way up to half way through the top layer. Don’t completely submerge the top layer.
  • Place a flat plate on top of the pot to keep everything in place
  • Cover the pot and bring to a boil on high heat for 15 minutes. Then, taste and adjust the seasoning of the liquid (add more salt or acid if you need to).
  • After 15 minutes, remove the plate and give the pot a jiggle to help the water travel downwards. Decrease the heat to medium and allow it to cook for another 15 minutes
  • Finally, decrease the heat to low and cook for 1 hour. Taste it after the hour and make sure all the vegetables are really soft
  • Allow the dolma to stand for 10-15 minutes, then flip it into a round metal tray with raised sides. If you don’t have a round platter or tray, you can use a spoon to spoon the dolma into a platter.
  • To flip the dolma, place the tray on top of the pot, then grab each handle and flip in a swift motion. Make sure there is someone beside you to grab the tray as soon as you flip it and ease the weight off your arms.
  • Dig in and enjoy!

Notes

  • If you can’t find pomegranate molasses, which is used in the stuffing mixture and the cooking liquid, you can replace it with lemon juice and a bit of sugar. Use the juice of 2 lemons and about 2 teaspoons of sugar for every 1/4 cup pomegranate molasses
  • Citric acid can be found at any shop, but if you don’t have it, add some lemon juice to the cooking liquid in place of it. Use the juice of 2-3 lemons.
  • You can replace the swiss chard with grape leaves or vice versa if you can’t find one of them
  • If you have leftover stuffing, check the blog post for how to use it to make a rice pilaf
  • If you find you need more cooking liquid as the dolma cooks, you can just use a splash of water
  • Use a wide non stick pot for best results
  • This is optional, but you can also add small lamb ribs to the bottom of the pot to add extra flavour
Serving: 1serving, Calories: 1197kcal, Carbohydrates: 178g, Protein: 42g, Fat: 35g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 1750mg, Potassium: 2051mg, Fiber: 19g, Sugar: 32g, Vitamin A: 8135IU, Vitamin C: 191mg, Calcium: 150mg, Iron: 13mg
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