Iraqi Dolma is a dish of vine leaves and vegetables stuffed with rice and meat, packed into a single pot and simmered slowly for hours, then turned upside-down to serve. What sets it apart from Turkish or Levantine dolma is the variety of vegetables in one pot, and the use of pomegranate molasses and dried lime that give it its distinctive tangy taste.
In Turkish cooking, "dolma" usually means a single stuffed item — peppers or vine leaves. In Iraq, dolma is a communal dish by nature: vine leaves, aubergine, courgette, pepper, onion and tomato are all stuffed and layered into one pot in a deliberate order so they cook evenly at the same time.
The second difference is the acidity. Iraqi dolma is clearly tangy, and its sourness comes from pomegranate molasses and Basra lime (dried lime), not from fresh lemon alone. This taste is what an Iraqi looks for when ordering dolma, and without it the dish becomes something else.
The filling. Washed rice, minced lamb, onion, parsley and dill, Iraqi spices, and pomegranate molasses. It is mixed cold and left to absorb the flavour before stuffing.
Stuffing and layering. Vine leaves are rolled by hand, and the vegetables are hollowed and filled one by one. They are packed into the pot in order — the heaviest at the bottom, vine leaves on top — with a heavy plate placed over them to stop them moving as they simmer.
Cooking. Simmered over low heat until the rice is done and has absorbed the stock. It is never stirred — it is turned once only, onto a wide tray, at serving.
In Iraq, dolma is a dish for occasions: family Fridays, gatherings, Ramadan and Eid. It takes a long time to make, which is why it is tied to coming together rather than to a quick meal. Many Iraqi families in Dubai and Sharjah order it from us for exactly that reason — because it is the dish that is hard to make in a busy home.
This is also why we offer it through our catering service in occasion quantities.
Dolma is prepared daily at both branches: Deira — Al Muraqqabat Street and Sharjah — Al Taawun Street, from 9am to 3am.
Price: Dolma — AED 88.
You can order it for delivery, or try it alongside Quzi and Kabab Erbil in a family meal.
Iraqi dolma combines several kinds of vegetable in one pot and is cooked with pomegranate molasses and dried lime, so it comes out tangy, while Turkish "dolma" usually means a single stuffed item and is less sour.
Yes, our filling includes minced lamb with the rice. Please let us know when ordering if you are looking for a vegetarian option and we will clarify what is available.
It is simmered over low heat and we prepare it daily. For large quantities or occasion orders, it is best to order in advance.
Yes, it is one of the most requested dishes in our catering, served in family trays for weddings, gatherings and events in Dubai and Sharjah.
