Dolma Iraqi Stuffed Vegetables with Lamb

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Onions, bell peppers, zucchini and grape leaves stuffed with spiced ground lamb, short-grain rice and fresh herbs, then braised in a tangy tomato, pomegranate molasses and lemon broth. This Iraqi-inspired beef recipe, ready in about 140 minutes, pairs ground lamb, jarred grape leaves, rinsed, large yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 1/2 cups short-grain rice (Egyptian or Calrose), rinsed
• 25 jarred grape leaves, rinsed
• 3 large yellow onions
• 4 small zucchini
• 4 small bell peppers
• 3 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 4 cloves garlic, minced
• 2 tsp baharat (Iraqi seven-spice)
• 1/2 tsp ground turmeric
• 3 tbsp pomegranate molasses
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 lb lamb ribs or bone-in lamb neck slices (for lining the pot)
• 2 tsp salt
• 1 tsp black pepper
• 3 cups water or lamb stock

Instructions

1. Step 1: Trim the root and top from the onions, cut a slit to the center of each, and simmer in salted water for 6-8 minutes until the layers soften. Cool, then separate into individual layers.
2. Step 2: Cut the tops off the bell peppers and remove seeds. Halve the zucchini crosswise and hollow out each piece with a corer, leaving a 1/4-inch wall. Blanch the grape leaves in hot water for 1 minute.
3. Step 3: Make the filling: combine ground lamb, rinsed rice, parsley, dill, garlic, 2 tbsp tomato paste, baharat, turmeric, 2 tbsp olive oil, 1 1/2 tsp salt and the pepper. Mix well with your hands.
4. Step 4: Fill the peppers and zucchini about three-quarters full (the rice will expand). Place a tablespoon of filling on each onion layer and grape leaf and roll them up snugly, tucking in the sides of the grape leaves.
5. Step 5: Line the bottom of a heavy pot with the lamb ribs or neck slices. Arrange the stuffed vegetables tightly on top in layers, grape leaves and onions first, then peppers and zucchini.
6. Step 6: Whisk together crushed tomatoes, remaining 1 tbsp tomato paste, pomegranate molasses, lemon juice, remaining olive oil, remaining salt and water or stock. Pour over the dolma until almost covered.
7. Step 7: Set a heatproof plate on top to keep everything in place. Bring to a boil, then cover and simmer on low for 60-75 minutes, until the rice is tender and most of the liquid is absorbed.
8. Step 8: Rest 15 minutes off the heat. Invert onto a large platter, or lift the vegetables out carefully, and spoon the pan juices over them.