Region
Kurdistan
Serves
6
Prep time
120 min
Kurdish dolma — known locally as 'yaprax' — is the single most emblematic dish of Kurdish cuisine. No festival or wedding table is complete without it. It differs from the dolmas of neighbouring kitchens in its generosity of vegetables and in the gentle balance of sour and sweet given by pomegranate molasses and lemon. Vine leaves, cabbage, aubergine, courgette, peppers and tomatoes are all stuffed in the same pot with a filling of rice, minced lamb, onion and spices. The pot simmers slowly over low heat for hours; pomegranate molasses and lemon are added near the end. Served on a large platter with cool yoghurt. Every Kurdish mother has her own recipe and the exact quantities pass orally from one generation to the next.
Ingredients
• 250 g fresh or jarred vine leaves
• 5–6 cabbage leaves
• 2 medium aubergines
• 2 courgettes
• 2 green peppers
• 2 tomatoes
• 300 g finely minced lamb
• 200 g short-grain rice
• 2 onions, finely chopped
• 4 tbsp pomegranate molasses
• ¼ cup lemon juice
• ¼ cup olive oil
• 2 tsp dried coriander
• Spices: black pepper, allspice, a pinch of cinnamon
• Salt to taste
Instructions
1. Wash the rice three times and soak in warm salted water for 15 minutes.
2. Sauté the onion in oil until translucent; add minced lamb and spices, brown well.
3. Drain the rice and mix into the meat with coriander, 2 tbsp pomegranate molasses, and the juice of one lemon.
4. Hollow out the aubergines, courgettes, peppers and tomatoes, keeping them whole as cups.
5. Stuff the vegetables loosely (rice will expand). Lay vine leaves flat, place a spoon of filling on each, and roll tightly.
6. Pack the stuffed vegetables and rolls firmly into the bottom of a heavy pot — vegetables at the base, vine leaves above.
7. Mix the remaining molasses and lemon juice with 2 cups of water and pour over the dolma.
8. Weight the dolma with a heavy plate to keep it submerged, then simmer on the lowest heat for 90 minutes.
9. Invert onto a large platter and serve with cold yoghurt.