Gluten-Free Iraqi Dolma

Ingredients

• 1 lb fresh grape leaves, rinsed and stems trimmed 1 lb fresh grape leaves, rinsed and stems trimmed
• 1.5 cups short-grain rice, rinsed well 1.5 cups short-grain rice, rinsed well
• 0.5 cup finely chopped yellow onion 0.5 cup finely chopped yellow onion
• 0.25 cup fresh parsley, finely chopped 0.25 cup fresh parsley, finely chopped
• 0.25 cup fresh mint, finely chopped 0.25 cup fresh mint, finely chopped
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 0.5 tsp allspice 0.5 tsp allspice
• 0.25 cup lemon juice 0.25 cup lemon juice
• 2 cups vegetable broth 2 cups vegetable broth

Instructions

1. 1

   Prepare the grape leaves by blanching them in boiling water for about 1-2 minutes until they become pliable and a vibrant green. Immediately transfer them to an ice bath to stop the cooking process, then drain them well and pat them dry with paper towels. This step ensures they are easy to roll and tender when cooked, taking approximately 5 minutes.

2. 2

   In a medium bowl, combine the rinsed short-grain rice, finely chopped yellow onion, chopped fresh parsley, and chopped fresh mint. Add the olive oil, salt, black pepper, and allspice to the mixture. Stir everything together gently until the ingredients are evenly distributed, creating the flavorful filling for your dolma, which should take about 3-5 minutes.

3. 3

   To assemble the dolma, lay a grape leaf flat with the shiny side down and the stem end towards you. Place about 1-2 tablespoons of the rice mixture near the stem end, then fold the sides of the grape leaf inward over the filling. Roll the leaf up tightly from the stem end towards the tip, creating a neat, compact package. Repeat this process with the remaining grape leaves and filling, which will take about 15-20 minutes.

4. 4

   Arrange the rolled dolma snugly in a single layer in a heavy-bottomed pot or Dutch oven, seam-side down, to prevent them from unraveling during cooking. Pour the lemon juice and vegetable broth over the dolma, ensuring they are mostly submerged. Place a heatproof plate directly on top of the dolma to keep them in place during cooking.

5. 5

   Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot tightly, and let the dolma cook for about 45-60 minutes, or until the rice is fully cooked and tender, and the liquid has been absorbed. The dolma should be tender to the touch and fragrant. Let them rest in the pot for about 10 minutes before serving warm.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.