Iraqi-style Stuffed Rice Rolls

Ingredients

In this adaptation, we replace the traditional corn masa dough used in Nacatamal with rice wrappers commonly used in Iraqi cuisine. The filling is also modified to incorporate Iraqi flavors, such as aromatic spices like cumin, coriander, and turmeric. Additionally, we introduce ingredients like lamb or beef, which are commonly used in Iraqi cuisine, instead of the traditional pork found in Nacatamal. We alse have the original recipe for Nacatamal, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 500g ground lamb or beef 500g ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
• Rice wrappers (available in Middle Eastern or Asian markets) Rice wrappers (available in Middle Eastern or Asian markets)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
2. 2.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Stir in the diced carrot, bell pepper, ground cumin, ground coriander, ground turmeric, salt, and pepper. Cook for a few minutes until the vegetables are slightly softened.
5. 5.
   Remove the skillet from heat and stir in the cooked rice, chopped parsley, and chopped mint. Adjust the seasoning if needed.
6. 6.
   Soften the rice wrappers by soaking them in warm water for a few seconds until pliable.
7. 7.
   Place a spoonful of the rice and meat mixture onto each rice wrapper and roll tightly, tucking in the sides as you go.
8. 8.
   Steam the rolls in a steamer basket for about 20-25 minutes, or until the rice wrappers are translucent and the filling is cooked through.
9. 9.
   Serve the Iraqi-style Stuffed Rice Rolls hot and enjoy!

Treat your ingredients with care...

• Rice wrappers — Make sure to soak the rice wrappers in warm water for just a few seconds until they become pliable. Over-soaking can make them too soft and difficult to handle.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the filling mixture.
• Serve the Stuffed Rice Rolls with a side of tangy yogurt sauce or a squeeze of lemon juice for added freshness.
• These rolls can be made ahead of time and stored in the refrigerator. Simply reheat them in a steamer or microwave before serving.
• Experiment with different fillings by adding ingredients like raisins, pine nuts, or diced tomatoes for extra flavor and texture.
• If you don't have a steamer basket, you can also cook the rolls in a covered skillet with a small amount of water.

Serving advice

Serve the Iraqi-style Stuffed Rice Rolls as a main course accompanied by a fresh salad or pickled vegetables. They can also be enjoyed as a delicious appetizer or snack.

Presentation advice

Arrange the Stuffed Rice Rolls on a platter, garnished with fresh herbs like parsley and mint. The vibrant colors of the vegetables and the translucent rice wrappers will make for an enticing presentation.