This comforting dish gives all the pleasure of stuffed vine leaves without the hours of labour. Serve alongside a lemony salad that’s rich with toasted seeds

I wanted the comfort of dolma without spending hours coring, stuffing and rolling. Traditionally, for this Iraqi dish of vine leaves, various vegetables are filled with fragrant rice and often with meat, too, making it a true labour of love. This pie captures all those familiar flavours but, by layering everything instead, the vine leaves become silky and tender. A bright, lemony spinach salad adds freshness and contrast. Continue reading…
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