How Long To Cook Stuffed Grape Leaves In Pressure Cooker

Iraqi Dolma pin

instant pot iraqi dolma recipe pin

Grape Leaf Dolma has never tasted better! Stuffed grape leaves, smothered in a garlic and dill yogurt sauce, then drizzled with a spicy paprika tomato sauce. Let this Assyrian girl show you what Dolma is supposed to taste like with this easy Instant Pot Iraqi Dolma recipe! You'll want to serve the Dolma with lots of Homemade Pita Bread to sop up the yummy sauce.

This Iraqi Grape Leaf Dolma recipe is a modern version of my mom's dolma recipe. What makes it modern? Well, mainly the fact that it's prepared in an Instant Pot.

Why This Recipe Works

Grape Leaf Dolma is one of those dishes that is prepared in a variety of ways based on the region in which it's prepared. Greeks drench their Dolmadakia in olive oil and lemon juice, while the Turks cook their dolma in broth or water.

What I love about this Iraqi Dolma recipe, however, is that not only is there tomato paste in the filling but the cooking liquid as well. This adds yet another layer of flavor, and there is SO much flavor already!

The meat and rice filling is highly seasoned with a wonderful combination of herbs and spices, including allspice, paprika, fresh dill, parsley, and lots of garlic!

But perhaps my favorite thing about this Iraqi Dolma recipe is that it's prepared in an Instant Pot or pressure cooker. This means that it needs less time to cook and the dolma comes out flawless, even if you get the dreaded burn error. More about that later!

What Goes Into This Recipe

Recipe Ingredient Notes

Grape Leaves — Many dolma recipes call for Jarred Grape Leaves. Although I haven't tried all the brands, the ones I have tried have been too tough. I prefer using fresh leaves from the vine or leaves that I've brined or frozen, myself. If you want to pickle your own grape leaves, here's how to do it, Pickling Grape Leaves.
Citric Acid — Citric Acid is used to give the dolma its tangy flavor. If you don't want to purchase citric acid, you can use a few tablespoons of lemon juice instead.
Fresh Dill — There's nothing like harvesting fresh dill from your garden. But dill goes to seed rather quickly. Harvest and freeze the dill until needed.
Cayenne Pepper — If you know me at all, you know I like my food on the spicy side. Although I'm only using a small amount of cayenne pepper in this recipe, you may choose to leave it out.
Meat — Beef Stew meat can be used in the filling, or my personal favorite, lamb.

How to Make Instant Pot Iraqi Dolma

There are quite a few steps to this Dolma recipe, but when you're done, it will be so worth it, I promise! Here are the steps that I follow.

Wash and blanch the leaves
Prepare the filling
Roll the dolma
Make the dolma cooking liquid
Cook the dolma
Finally, prepare the spicy red sauce (skip the cayenne for a milder version)
Prepare the yogurt sauce while the dolma is cooking

Dolma/Filling

Step 1

Use the larger and thicker leaves to line the bottom of the Instant Pot. This helps to prevent the dolma from sticking to the bottom of the pot and burning. These leaves don't need to be blanched.

Step 2

Boil a pot of water, while you prepare the grape leaves by washing them thoroughly. Stack leaves in groups of 5 or 10. Using tongs, dip one stack at a time into boiling water and flip when their color begins to change from bright green to olive. This can take anywhere from 30 seconds to a few minutes. Drape the leaves over the edge of a colander to drain. Repeat with the remaining leaves until all the leaves have been blanched.

Step 3

Wash and rinse rice and add to a large bowl. Add prepared onion, garlic, dill, and parsley. Top with tomato paste, and spices. Mix thoroughly to combine. Make sure there are no clumps of tomato paste left.

Step 4

Add meat, lemon juice, and olive oil. Mix until the ingredients are incorporated.

Step 5

Lay grape leaves on a flat surface with the spines facing up and smooth side down. Add approximately one tablespoon of filling to the center of each leaf. Fold the sides of the leaf over the filling and roll the leaf from the bottom up, into a tight cigar-shaped dolma.

Step 6

Begin adding the dolma into the Instant Pot bowl in rows. Do not overcrowd, as the rice will expand as it cooks. If you'd like, sprinkle each completed row with some dillweed (optional). I ended up with four rows containing 25, 30, 30, and 25 dolmas.

Iraqi dolma recipe rolled with more filling in a bowl

Dolma Cooking Liquid

Step 1

Whisk the cooking liquid ingredients into a small saucepan and bring to a boil.

Step 2

Pour the liquid carefully over the dolma. Cover the Instant Pot with the lid and set the vent toSeal. SelectHigh Pressure and set the cooking time to 20 minutes. It will take approximately 10 minutes to come to pressure. When the time is up, do aNatural Release for 15 minutes then release the remaining pressure if necessary.

Spicy Red Sauce

Step 1

Heat oil in the same saucepan used to make the dolma cooking liquid. Add onion and cook until translucent, then tomato paste and cook for an additional minute. Add salt, paprika, cayenne, and continue to stir until combined. Cook for a few more minutes.

Step 2

Finally, add the water and mix until smooth. Turn down the heat and simmer for an additional five to ten minutes.

Yogurt Sauce

While the dolma is cooking, mix the yogurt with the other yogurt sauce ingredients. Chill until ready to serve.

Stuffed Grape Leaves Serving Suggestions

Allow the stuffed grape leaves to rest for 15 minutes so that they don't fall apart when being served. Carefully remove the stuffed grape leaves and add them to a plate. Cover them with yogurt sauce and the spicy red sauce. Serve them with Pita Bread on the side.

a plate of Iraqi dolma with yogurt and sauce over it

How to pick grape leaves for Dolma

Making unforgettable dolma starts with using the perfect grape leaves! I recently had someone tell me that they didn't like grape leaf dolma. When I asked her why she said she didn't like the tough texture of the leaves.

I explained to her that dolma should melt in her mouth. It shouldn't even require chewing! So, what is the secret to melt-in-your-mouth dolma? The grape leaves you use!!!

For starters, the grape leaves used should not come out of a jar, not a store-bought jar anyways. Unless you've picked and pickled them yourself. Store-bought grape leaves are too large, tough, and stringy.

However, there is an art to picking grape leaves. The shape, size, and age of the leaves matter greatly.

6 common mistakes to avoid when picking grape leaves

Leaf Size

Do not pick leaves that are too big. Any leaf larger than your hand is only good for lining the bottom of the pot. You'll need approximately 10 large leaves for that purpose.

This leaf is way too big, use it to line the bottom of the pot.

2. Leaves that are smaller than your palm are too small to stuff and should be allowed to continue to grow.

holding a grape leaf — Let this baby grow, it's small to stuff

grape leaves — Let this baby grow, it's small to stuff

3. The shape of the leaf matters too! If the leaf is too split, there won't be enough space to add the filling and it will be hard to roll. If the leaf is skinny and long, you'll have a similar problem. Although someone with experience will be able to do it, a beginner might find it difficult.

This leaf is not only too large but too split

4. Pick the grape leaves at their peak. This is when they are just the right size and are light-colored and almost see-through, in spring. As the leaves age, they not only get darker, but thicker, which is not the texture we're looking for. If the leaves are dry around the edges or have brown spots, don't even think about picking them!

5. Look out for bugs!!! Many garden pests like to lay their eggs on the back of the leaves. After picking the leaves, carefully inspect the back of the leaves and toss out any leaves that have egg sacs. Also, avoid leaves damaged by bugs.

6. Finally, this last tip is just a pet peeve of mine. When picking grape leaves, snap them off as close to the leaf as possible. The stems are stiff and will not only make stacking the leaves as you pick them harder, but they can also puncture the tender leaves. Besides, you'll have to do more work by removing the rest of the stems before using the leaves. Why not do it once?

How to Store and Freeze Dolma

Dolma is good for up to a week in the refrigerator. Although you can freeze it, portioned in small ziplock bags first then in freezer bags, I don't recommend it.

The texture of the dolma is not the same after it has been frozen. The rice disintegrates and gives the dolma a mushy texture.

So when you make dolma, enjoy it the way it was meant to be enjoyed, with a large group of family or friends. Dolma was never meant to be frozen.

Recipe FAQs and Expert Tips

What country is Dolma from?

Dolma originated in the Middle East, however, it's hard to pin down who was the first to make dolma.

Many cultures claim dolma as their own, which could explain why there are so many variations of the recipe. Each group gives dolma their own spin, making no two dolma recipes alike. I might be biased, but in my opinion, no other culture makes dolma quite as good as Iraqi Dolma!

What do you eat with Dolma?

Dolma is pretty filling and contains all the food groups in one tasty dish. Dolma is stuffed with rice, meat, vegetables, herbs, and spices.

If you do want to serve dolma with something, let it be bread, or more specifically, Pita Bread. The pita bread can be stuffed with the dolma to make a dolma sandwich, or the pita bread can be torn in chunks and used to soak up the delectable juices.

Are Dolmades vegan?

Dolmades are vegan and usually contain rice, herbs, and spices. The Dolmades are cooked in a combination of boiling water, olive oil, and lemon juice, making them vegan-friendly.

If your pot comes to pressure and you get the "burn" error message, which seems to be an issue with some models, allow the dolma to cook for the same time suggested. The built-up pressure will still cook the dolma. Release the pressure 45 minutes from the time you started the Instant Pot.
If you're serving a large crowd or your family, place a flat platter over the Instant Pot bowl and quickly invert the bowl. This should dislodge all the dolma onto the platter. Then your family or guests can serve themselves, Iraqi style!
When rolling the dolma, I like to roll five at a time. I lay five leaves out first, then add the filling, and finally roll all five, then repeat. It seems to speed up the process.
If you want to make this a vegetarian recipe, replace the meat with an additional cup of rice. You can also add some minced mushrooms.

Cabbage Dolma (Dolma't Chalama)
Dolmadakia (Dolmades) Stuffed Grape leaves
Assyrian Dolma Recipe (using Swiss chard)
Sheikh Mahshi|Meat-Stuffed Eggplant

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iraqi dolma recipe with sauce over it

Pressure Cooker/Instant Pot

Dolma

▢ 110 fresh grape leaves
▢ 2 cups Jasmine rice
▢ 1 medium onion (minced)
▢ 4 cloves garlic (minced)
▢ 1 cup fresh dill (chopped)
▢ 1 cup Italian parsley (chopped)
▢ 1 tablespoon salt
▢ 2 teaspoon black pepper
▢ 1 tablespoon paprika
▢ 2 teaspoon allspice
▢ ¼ teaspoon cayenne pepper
▢ 3 ounces tomato paste
▢ 1 lb beef or lamb (finely chopped)
▢ ½ cup olive oil
▢ 3 tablespoon lemon juice

Cooking Liquid

▢ 2½ cups water
▢ 3 ounces tomato paste
▢ 1 tablespoon sugar
▢ 1 teaspoon salt
▢ 1 teaspoon citric acid
▢ ¼ teaspoon cayenne pepper
▢ ¼ teaspoon black pepper

Spicy Red Sauce

▢ 2 tablespoon olive oil
▢ ¼ cup onion (minced)
▢ 3 ounces tomato paste
▢ 2 tablespoon paprika
▢ ½ teaspoon salt
▢ ½ teaspoon cayenne pepper
▢ 1 cup water

Yogurt Sauce

▢ 2 cups plain yogurt
▢ ¼ cup fresh dill (chopped)
▢ 2 cloves garlic (pressed)
▢ ½ teaspoon salt
▢ ⅛ teaspoon citric salt (or 1 tablespoon lemon juice)

Dolma

Use the larger and thicker leaves to line the bottom of the Instant Pot. This helps to prevent the dolma from sticking to the bottom of the pot and burning. These leaves don't need to be blanched.
Boil a pot of water, while you prepare the grape leaves by washing them thoroughly. Stack leaves in groups of 5 or 10. Using tongs, dip one stack at a time into boiling water and flip when their color begins to change from bright green to olive. This can take anywhere from 30 seconds to a few minutes. Drape the leaves over the edge of a colander to drain. Repeat with the remaining leaves until all the leaves have been blanched.
Wash and rinse rice and add to a large bowl. Add prepared onion, garlic, dill, and parsley. Top with tomato paste, and spices. Mix thoroughly to combine. Make sure there are no clumps of tomato paste left.
Add meat, lemon juice, and olive oil. Mix until the ingredients are incorporated.
Lay grape leaves on a flat surface with the spines facing up and smooth side down. Add approximately one tablespoon of filling to the center of each leaf. Fold the sides of the leaf over the filling and roll the leaf from the bottom up, into a tight cigar-shaped dolma.
Begin adding the dolma into the Instant Pot bowl in rows. Do not overcrowd, as the rice will expand as it cooks. If you'd like, sprinkle each completed row with some dillweed (optional). I ended up with four rows containing 25, 30, 30, and 25 dolmas.

Dolma Cooking Liquid

Whisk the cooking liquid ingredients into a small saucepan and bring to a boil.
Pour the liquid carefully over the dolma. Cover the Instant Pot with the lid and set the vent toSeal. SelectHigh Pressure and set the cooking time to 20 minutes. It will take approximately 10 minutes to come to pressure. When the time is up, do aNatural Release for 15 minutes then release the remaining pressure if necessary.

Yogurt Sauce

While the dolma is cooking, mix the yogurt with the other yogurt sauce ingredients. Chill until ready to serve.

Spicy Red Sauce

Heat oil in the same saucepan used to make the dolma cooking liquid. Add onion and cook until translucent, then tomato paste and cook for an additional minute. Add salt, paprika, cayenne, and continue to stir until combined. Cook for a few more minutes.
Finally, add the water and mix until smooth. Turn down the heat and simmer for an additional five to ten minutes.

Serving Suggestions

Allow the dolma to rest for 15 minutes so that it doesn't fall apart when being served. Carefully remove dolma and add it to a plate. Cover with yogurt sauce and spicy red sauce. Serve with Pita Bread on the side.

Nutrition info is for 10 dolmas without yogurt or sauce.

If your pot comes to pressure and you get the "burn" error message, which seems to be an issue with some models, allow the dolma to cook for the same time suggested. The built-up pressure will still cook the dolma. Release the pressure 45 minutes from the time you started the Instant Pot.
If you're serving a large crowd or your family, place a flat platter over the Instant Pot bowl and quickly invert the bowl. This should dislodge all the dolma onto the platter. Then your family or guests can serve themselves, Iraqi style!
When rolling the dolma, I like to roll five at a time. I lay five leaves out first, then add the filling, and finally roll all five, then repeat. It seems to speed up the process.
If you want to make this a vegetarian recipe, replace the meat with an additional cup of rice. You can also add some minced mushrooms.