• Soak the Rice in water for 1/2 an hour
  • Soak vine leaves in warm water to remove the vinegar
  • Heat the olive oil in a saucepan until hot
  • Slice the eggplant and lay at the bottom of a large pot
  • Dice the onion & eggplant
  • Scoop the insides of the tomatoes, dice and place in the mixture.
  • Scoop the peppers & eggplants and remove the inside
  • Place the rice, parsley, oil, chilli powder, salt, black pepper, tomato paste and mix together
  • Place a teaspoon of the mixture on a vine leaf and close
  • Place all the vine leaves and vegetables in a pot
  • Mix all the juice ingredients together and pour on the dolma
  • Put on high heat for 10-15 minutes then simmer on low for 1 hour.



1 Jar Grape Vine Leaves
2 1/2 Cups Basmati Long Grain Rice
1/2 Cup Dry Parsley
3 Tablespoons Tomato Paste
1/4 Cup Light Olive Oil
1 Tablespoon Chilli Powder
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Small Eggplants
2 Capsicums
2 Hot Peppers
2 Onions
2 Tomatoes
1 Large Eggplant

Juice Ingredients
1/4 Cup Light Olive Oil
3 Tablespoons Tomato Paste
1 Teaspoon Citric Acid
1 Teaspoon Salt
​4 Cups Boiling Water

Assyrian Dishes © ALL RIGHTS RESERVED.