Dolma Iraqi bi Zeit (Stuffed Vine Leaves and Courgettes with Rice)
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Ingredients
- 20 vine leaves in brine
- 2 courgettes
- 200 g basmati rice
- 2 tbsp tomato puree
- 2 tbsp tamarind paste
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 6.1 g
- Carbohydrate
- 49 g
- of which sugars
- 7.7 g
- Fat
- 11.1 g
- of which saturates
- 1 g
- Fibre
- 3.2 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves and blanch in boiling water for 2 minutes, then drain. Halve the courgettes lengthways and scoop out the centres, leaving a 1cm shell.
- 2
Cook the basmati rice in boiling water for 8 minutes until half-cooked, then drain and mix with the onion, tomato puree and half the oil, and season well.
- 3
Fill the courgette shells with the rice mixture. Lay each vine leaf flat, add a spoonful of filling and roll up tightly.
- 4
Pack the courgettes and vine leaf rolls snugly into a pot, mix the tamarind paste, lemon juice and remaining oil with 400ml water and pour over.
- 5
Weigh down with a small plate, cover and simmer gently for 40-45 minutes until the rice is fully tender.
- 6
Serve warm or at room temperature.
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