Baghdadi Dolma

Name: Baghdadi Dolma
Ingredients: 3 cups short-grain rice or Anbar rice (about 600 grams); 1.1 pounds ground beef (about 500 grams); 4 onions, finely chopped; 2 tomatoes, finely chopped; 1 bunch parsley, chopped; 1 bunch dill, chopped; 6 cloves garlic, minced; 1 cup tomato paste (about 240 ml); 1/2 cup corn oil (about 120 ml); Juice of 3 bitter oranges or lemons; 3 tablespoons pomegranate molasses; 3 tablespoons tamarind paste; 1 tablespoon turmeric; 1 tablespoon curry powder; 1 tablespoon dolma spices; 1 tablespoon dried lime powder (loomi); 1 tablespoon sumac; 2 tablespoons salt; Vegetables for stuffing, such as:; pod onions, green bell peppers, potatoes, Swiss chard, grape leaves, eggplant, zucchini, Swiss chard stems, fava beans in the

خيمة المضايف العراقية والعربيه @cook_5875095

العراق

One of the most important Iraqi dishes.

خيمة المضايف العراقية والعربيه @cook_5875095

العراق

One of the most important Iraqi dishes.

Saved

Ingredients

3 cupsshort-grain rice or Anbar rice (about 600 grams)
1.1 poundsground beef (about 500 grams)
4onions, finely chopped
2tomatoes, finely chopped
1 bunchparsley, chopped
1 bunchdill, chopped
6 clovesgarlic, minced
1 cuptomato paste (about 240 ml)
1/2 cupcorn oil (about 120 ml)
Juice of 3 bitter oranges or lemons
3 tablespoonspomegranate molasses
3 tablespoonstamarind paste
1 tablespoonturmeric
1 tablespooncurry powder
1 tablespoondolma spices
1 tablespoondried lime powder (loomi)
1 tablespoonsumac
2 tablespoonssalt
Vegetables for stuffing, such as:
podonions, green bell peppers, potatoes, Swiss chard, grape leaves, eggplant, zucchini, Swiss chard stems, fava beans in the

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Steps

1

Prepare the ingredients. Mix the tomato paste, lemon or bitter orange juice, pomegranate molasses, tamarind paste, oil, and spices to make a sauce.
2

Combine the chopped onions, parsley, dill, tomatoes, rice, ground beef, garlic, spices, and the prepared sauce. Mix well until fully combined.
3

Pour 1/4 cup corn oil (about 60 ml) into the bottom of a large pot. Add half a Swiss chard stem and fava beans in their pods (with skins) to the bottom.
4

Stuff all the vegetables and arrange them in layers in the pot. The final layer should be Swiss chard and grape leaves.
5

Place the pot over high heat. Mix a little tomato paste, water, and pomegranate molasses, then pour over the vegetables in the pot. Cook on high for 20 minutes, then reduce the heat and simmer until the liquid is absorbed and everything is cooked through, about 1 hour or less. Enjoy!