Dolma Iraqia (Baghdad Sweet-and-Tart Tamarind Stuffed Onion, Pepper, Chard & Vine Leaves) – Authentic Iraq Recipe
Famous for its irresistible sweet-sour tamarind glaze and tender stuffed onion shells.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Hollowed onion shells, Bell peppers, And Swiss chard/vine leaves, Tamarind and pomegranate molasses broth, Dill
Ingredients for Dolma Iraqia (Baghdad Sweet-and-Tart Tamarind Stuffed Onion, Pepper, Chard & Vine Leaves) (4 Servings)
- 1.25 lbs (or 2.5 cups) hollowed onion shells, prepped into bite-sized pieces
- 1.5 cups bell peppers, washed and trimmed
- 1 cup and Swiss chard/vine leaves
- 1 medium onion and 3 cloves garlic, finely minced with tamarind and pomegranate molasses broth
- 1.5 tbsp traditional Iraq seasoning (dill, Iraqi baharat, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash hollowed onion shells and mix in a bowl with tamarind and pomegranate molasses broth, dill, Iraqi baharat, garlic, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with bell peppers into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon and Swiss chard/vine leaves generously over the top and serve warm.