Finding new and interesting vegan recipes can sometimes be difficult. Nothing seems to satisfy your craving for a unique taste. If you are looking for a hearty and healthy vegan recipe, this stuffed grape leaves Dolma is the best.
This middle eastern recipe is packed with aromas and flavors. You will be a fan of this famous and savory dish once you try it. The little pieces of goodness are insanely delicious. The great thing is you can make a large batch ahead and freeze them.
Making this delicious and savory Iraqi Dolma is super easy. Heat the olive oil in a large skillet. Sauté the chopped onions until they are translucent and golden. Add in the rice and cook it for just a few minutes.
Now add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley, and salt. Stir the mixture thoroughly and cook it for about 5 minutes. Turn the heat off.
On a clean work surface lay a grape leaf. Spoon about one tablespoon of the Dolma mixture on the leaf, and then start to roll it. To fold the Iraqi Dolma, fold in the left and right side, then the bottom, and lastly, roll it tightly into a cigar.
Cover the bottom of a large pot with the reserved grape leaves. Place the stuffed grape leaves Dolma in the pot and cover the bottom. Nestle the Iraqi Dolma tightly next to each other and layer them finely. Make sure they won’t open up while cooking.
When all the Dolmas are in the pot, pour about ½ cup vegetable oil over them. Shake the pot to spread the oil. Pour in the boiling water over the Iraqi Dolmas until it almost covers them.
Place a plate upside down on the stuffed grape leaves Dolma and cover the lid. Cook the Iraqi Dolma over medium heat until the water starts to simmer. Reduce the heat to low and cook covered for about 45 minutes. You can taste whether your Dolma is ready by biting into one. If the rice is tender and cooked, then Iraqi Dolma is ready.
Serve these fabulous and flavorful Iraqi Dolmas cold with some Kalleh Calcivita Yogurt and lemon on the side.