Iraqi Stuffed Vegetables with Spiced Lamb and Rice

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Dolma is a beloved staple of Iraqi home cooking, featuring hollowed zucchini, eggplant, bell peppers, and tomatoes packed with a fragrant mixture of ground lamb, basmati rice, fresh herbs, and warm spices. Slowly simmered in a tangy tomato broth until the rice is tender and the vegetables are silky, this dish is typically served warm with a side of cool yogurt and flatbread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 11 gSugar
• 28 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 120 mgCalcium
• 4.5 mgIron
• 55 mgVitamin C
• 165 mcgVitamin A

Ingredients

For the filling

• 1 lb ground lamb (or beef)
• 1/2 cup basmati rice, rinsed and soaked 20 minutes
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 large tomato, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice

For the vegetables

• 4 small zucchini (about 1 1/2 lb)
• 2 small Italian eggplants
• 4 small bell peppers (red and green)
• 4 firm ripe tomatoes

For the cooking broth

• 2 cups beef or lamb stock
• 3 tablespoons tomato paste
• 1 teaspoon dried mint
• 1 teaspoon kosher salt
• 1 small head garlic, halved crosswise

Directions

1. Prepare the vegetables: cut a 1/2-inch-thick cap off the top of each zucchini, eggplant, pepper, and tomato. Using a small spoon or melon baller, carefully scoop out the flesh, leaving a 1/4-inch-thick shell; reserve the pulp and tops. Lightly salt the hollowed vegetables and let them drain upside down for 15 minutes, then pat dry.
2. Make the filling: finely chop enough of the reserved vegetable pulp to equal about 1 cup and combine it in a large bowl with the lamb, drained rice, onion, garlic, parsley, dill, mint, diced tomato, tomato paste, allspice, cinnamon, turmeric, black pepper, salt, olive oil, and lemon juice. Mix by hand until just combined — do not overwork.
3. Stuff each vegetable about two-thirds full, since the rice will expand as it cooks. Replace the tomato and pepper caps, securing them with a toothpick if needed, and tuck a garlic clove into the opening of the eggplants and zucchini.
4. Layer the stuffed vegetables snugly in a heavy pot or Dutch oven, seam-side up, arranging the more delicate tomatoes and zucchini on top so they hold their shape. Scatter the reserved garlic halves around the pot.
5. Whisk the tomato paste, salt, and dried mint into the stock, then pour the liquid down the side of the pot. The broth should reach about halfway up the vegetables; add water if needed. Drizzle 1 tablespoon olive oil over the top.
6. Bring the liquid to a gentle boil over medium heat, then reduce to the lowest possible simmer. Cover and cook for 50 minutes, or until the rice inside is tender and the vegetables are completely soft. Avoid lifting the lid during cooking.
7. Carefully transfer the stuffed vegetables to a wide platter. If the sauce is thin, simmer it uncovered for 5 minutes to reduce slightly; loosen with a splash of lemon juice.
8. Serve warm, spooning the sauce over each portion, alongside plain yogurt, warm flatbread, and a simple cucumber-tomato salad.

Cook’s Notes

• Always undercook the rice slightly during soaking and stuffing — it finishes by absorbing the broth inside the vegetable, which keeps the filling tender rather than mushy.
• Choose vegetables of similar small size so they cook at the same rate; golf-ball-sized tomatoes and 5-inch zucchinis are ideal.
• For a vegetarian version, omit the lamb, double the rice to 1 cup, and add an extra chopped tomato plus 1/2 cup cooked chickpeas to the filling.
• Layering a heavy plate directly on top of the vegetables before adding the broth keeps them submerged and prevents them from floating and unraveling during the simmer.

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