Iraqi Dolma Stuffed Vegetables

Ingredients

• 8 grape leaves, rinsed
• 1 small zucchini
• 1 red bell pepper
• 2 small tomatoes
• 6 oz ground beef
• 1/3 cup long-grain rice, rinsed
• 2 tbsp finely diced onion
• 1 tbsp chopped dill
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp ground allspice
• 1/2 tsp kosher salt

Steps

1. Hollow the zucchini, pepper, and tomatoes, reserving their tops.
2. Mix beef, rice, onion, dill, allspice, and half the salt; loosely fill the vegetables and roll the remaining mixture in grape leaves.
3. Arrange the dolma tightly in a small Dutch oven.
4. Whisk tomato paste, broth, lemon juice, and remaining salt, then pour around the vegetables.
5. Cover and simmer gently until rice is tender and filling reaches 160°F (71°C), 35 to 40 minutes.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.