Iraqi dolma

Take the top off each aubergine and work a vegetable corer in through the top, rotating and repeating until a cylinder of flesh pops out. Keep the cores.

Cut the peppers about 90 percent of the way through below the top so the top stays attached, pull out the core and remove the white pith.

Cut the tomatoes the same way about 90 percent through, then separate the core from the walls with a spoon and scoop it out, cleaning out seeds and liquid.

Peel the onions, remove top and bottom, and cut half way through so each layer is cut once.

Microwave the onion on high 2 minutes until it splits open, or boil it a few minutes, then rest at least 5 minutes before peeling the layers apart.

Dunk each Swiss chard or vine leaf in boiling water about 90 seconds until softened and wilted, then remove and pat dry.

Pulverise a single black lime to a fine powder.

Put 75 g of block tamarind in a bowl, pour over half a cup of boiling water, mix and leave about an hour until dissolved, then strain out seeds and pulp.

Finely mince the parsley and dill, dice two medium onions small, and mince the tomato and aubergine cores to the same size.

Put the washed basmati rice in a large bowl and add the minced beef.

Add the minced cores, diced onion, parsley, dill, garlic, tomato paste, half the tamarind liquid, pomegranate molasses, then the sumac, black pepper, black lemon powder, cinnamon, Bajarat, paprika, coriander, salt and olive oil.

Mix thoroughly for a few minutes, folding from the bottom of the bowl to the top, until uniform and workable.

Fill the aubergines to about half a centimetre from the top without compacting, so the rice can expand.

Poke small holes in the aubergines and peppers with a knife so the glaze gets inside. Stuff the tomatoes leaving a gap of at least three quarters of a centimetre.

Put one to two teaspoons of filling on each onion layer and roll it tightly until wound round at least twice.

Put about 2 teaspoons of filling at the bottom edge of each halved Swiss chard leaf, fold the bottom up, tuck the sides and roll. Roll the vine leaves the same way, veiny side up.

Line the bottom of a tall-walled pot with the potato slices, filling any large gaps.

Layer the onions at the bottom so they caramelise, then aubergines, then peppers and tomatoes, and cap with the vine leaf and Swiss chard rolls.

Set the pot on the stove on medium heat, cover with a tight fitting lid and leave 15 minutes so the vegetables wilt and release their liquid.

Mix the stock with the remaining tamarind liquid, olive oil, pomegranate molasses, lemon juice, tomato paste, black pepper and salt until the tomato paste dissolves.

Pour the glaze evenly over the dolma and round the edge of the pot, stopping when the liquid is about halfway up the side.

Bring to a boil, cover with a tight fitting lid, turn the heat to low and cook 45 minutes.

Remove the lid and let any excess liquid boil away, then take it off the stove and cool 10 minutes.

Put a large tray on top of the pot, grip both firmly and flip it over in one movement. Let it sit about 5 minutes, then lift the pot away slowly.