Iraqi Dolma with Jarnak

Ingredients

• 3 pieces zucchini
• 3 mixed-color bell peppers mixed-color bell peppers
• mentioned without a quantity tomatoes
• mentioned without a quantity onions
• mentioned without a quantity jarnak
• 400 grams rice
• 3 large garlic cloves garlic
• 1 yellow bell pepper yellow bell pepper
• 1 green bell pepper green bell pepper
• 1 1/2 teaspoons salt
• 1 teaspoon spices
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ginger
• 1/2 cup pomegranate molasses
• 1/2 teaspoon coffee
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• juice of 3 lemons lemon juice
• hot water water

Instructions

1. In a pot, split the zucchini in half and remove the pulp from the inside.
2. In a pot, remove the caps from the jarnak, then separate or loosen them as stated in the instructions.
3. In a pot, chop 3 tomatoes into quarters, according to the chef's instructions.
4. In a mixing bowl, place just under half a kilo of rice, with 400 grams of rice as stated in the description, then add the parsley.
5. In the mixing bowl, add the pulp of 1 zucchini, then 3 large crushed garlic cloves.
6. In the mixing bowl, add 1 yellow bell pepper and 1 green bell pepper, then 2 finely chopped onions.
7. In the mixing bowl, add 1 1/2 teaspoons salt, 1 teaspoon mixed spice, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, and 1/2 teaspoon ginger.
8. In the mixing bowl, add 1/2 cup pomegranate molasses, 1/2 teaspoon coffee, 3 tablespoons olive oil, 1 tablespoon tomato molasses, and the juice of 3 lemons.
9. In the stuffing pot, mix the filling well until combined.
10. In the cooking pot, cover the stuffed vegetables and cook them over high heat first.
11. In the cooking pot, reduce the heat and leave for about 10 minutes, until dry underneath, according to the chef's instructions.
12. In the cooking pot, turn off the heat and leave the dish covered before serving.