Assyrian Dishes © ALL RIGHTS RESERVED. 



Vegetable Ingredients
1 bunch of Parsley (finely chopped)
1 bunch of Spring Onions (sliced)
2 small Tomatoes (diced)
2 bunches English Spinach/
Green Swiss Chard
Large Eggplant
Baby Tomatoes

Rice Mixture
2 cups Calrose/Short Grain Rice
2-3 tablespoons Tomato Paste
1/4 cup Light Olive Oil
1 tablespoon Salt
1 teaspoon Paprika
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Citric Acid
1/2 teaspoon Chilli Powder

Juice Ingredients
3 cups Boiling Water
2-3 tablespoons Tomato Paste
1/4 cup Light Olive Oil
1 teaspoon Salt
1/2 teaspoon Citric Acid

Spinach Dolma

  • ​​​Soak the rice in water for 40 minutes, rinse and strain
  • Slice the eggplant and lay at the bottom of a large pot
  • Peel the rest of the eggplant and slice and dice the eggplant
  • ​Place the shallots in a bowl and pour boiling water over them and set aside to become soft to open easier
  • Cut the tops of the tomatoes and remove the inside
  • Press the middle of the onion to remove the inside & separate the outer shells
  • ​Heat the oil in a saucepan
  • Place the rice in a large bowl together with the diced eggplant, parsley, spring onion, diced tomatoes, spices, tomato paste, hot oil and mix all together
  • Cut the stems off the swiss chard
  • Cut the leaves in half, wash & and pour boiling water on them for a couple of minutes to become soft
  • Drain & strain when soft
  • Place a spoonful of the rice mixture on in the tomatoes & place the top back on & place in the pot
  • ​Place a spoonful of the rice mixture inside the shallots & place in the pot 
  • ​Place a spoonful of the rice mixture in the top section of the leaf
  • ​Fold the sides, roll forward & place in the pot
  • Mix all the juice ingredients together and pour on the dolma
  • ​Place a plate on top the dolma & press down
  • ​Cover & cook on low for 1 hour
  • Turn off the heat, remove the plate and let it rest for 10-15 minutes before flipping on a large dish
  • ENJOY!