Philip Juma served up Iraqi lamb dolma with stuff onions, peppers and vine leaves on Saturday Kitchen.

The ingredients are: 6 onions, peeled, 450g vine leaves, rinsed and drained, 8 baby peppers, cores removed and left whole, 8 lamb chops, 4–5 green cardamom pods, 8 garlic cloves, 6 thinly sliced and 2 peeled and left whole, 2 lemons, juice only, 150ml pomegranate molasses and salt.

For the stuffing: 1kg basmati or pudding rice, soaked and drained, 500g 20% fat lamb mince, 20g salt, 15g sunflower oil, 50g pomegranate molasses, 10g tamarind, 5g freshly ground black pepper, 6g ground all spice pimento, 2.5g/½ tsp ground cinnamon, 2.5g/½ tsp ground cardamom, 2g/½ tsp ground cloves, 1.5g/⅓ tsp grated nutmeg and 2.5g/½ tsp rose petals, ground (optional).

See more Iraqi recipes in the book titled: 50 Iraqi Recipes: Welcome to Iraqi Cookbook available from Amazon now.