Iraqi Dolma
Dinner · Iraqi · Ready in 75 min · Serves 2
Vegetables stuffed with seasoned ground meat and rice, simmered in tomato broth until tender. A classic Iraqi dish.
Per serving
- Calories
- 300
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 12 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron36%
- Vitamin D1%
- B12115%
- Zinc77%
- Magnesium25%
- Omega-322%
- Folate50%
- Calcium9%
- Potassium32%
- Vitamin C234%
- Riboflavin28%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Bell peppers, hollowed
- 250 g Zucchini, hallowed
- 250 g Ground beef
- 100 g Short-grain rice
- 250 g Tomato sauce
- 100 g Onions, diced
- 40 g Olive oil
- 2.5 g Cinnamon
- 2.5 g Cumin
Method
- 1
Brown diced onions and ground beef together. Stir in rice, cinnamon, and cumin. Cook for 2 minutes until rice is lightly toasted. Set aside to cool.
- 2
Fill hollowed peppers and zucchini generously with the meat-rice mixture. Do not pack too tightly as rice will expand.
- 3
Arrange stuffed vegetables seam-side up in a pot or baking dish. Mix tomato sauce with 200ml water and pour around the vegetables. Drizzle with olive oil.
- 4
Cover and simmer over low heat for 40-45 minutes, or bake covered at 180°C (350°F) for 40 minutes until vegetables are very tender and rice is fully cooked.
