Iraqi dolma

Take the skin off all of the onions and make a slit halfway down, making sure you do not go past the core. Place the onions in a saucepan with water and 1 tbsp salt and bring to the boil. When you start to see each onion layer expanding, drain and set aside.

Open the vine leaves and wash them in water. Decore the peppers, ready to be stuffed.

In a large bowl, mix the rice, lamb mince, 1 tbsp salt, pepper, the spice blend, sunflower oil and 4 tbsp pomegranate molasses in a bowl. Mix thoroughly. Remove each onion layer gently, giving you approximately three layers/shells per onion. Stuff each shell with the spiced mince mixture, then repeat for the peppers.

Lay out the vine leaves with the vein sides facing you and add a small amount of rice mixture to each. Hand roll each to form a small cigar shape.

Peel and slice the entire bulb of garlic and sprinkle into the bottom of the large saucepan. Next, add each lamb chop to the bottom of the saucepan. Individually add the stuffed onions, peppers and vine leaves. Ensure a snug and tight fit.

Season the saucepan generously with salt. Add the lemon juice, another generous glug of sunflower oil, 4 tbsp pomegranate molasses and a dash of water. The level of liquid in the saucepan should not exceed the second layer of vine leaves. Place a small plate on top, and push down firmly. Bring to the boil for 10 mins, then lower the heat and slow cook for 35 mins more.

Carefully flip the dolma pan on to a large tray, and serve in the middle of the table.