Entree: Armenia – Lake Sevan – Տոլմա ➤ Tolma (Grape leaves and vegetables stuffed with herbed minced lamb and rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain rice, rinsed
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 cup (30 g) flat-leaf parsley, finely chopped
- 1/2 cup (15 g) fresh dill, finely chopped
- 1/4 cup (15 g) fresh mint, finely chopped
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 30 grape leaves (jarred), rinsed and drained, approx. 12 oz (340 g)
- 4 tbsp (57 g) unsalted butter, melted
- 3 cups (720 ml) chicken or lamb broth
- 2 tbsp (30 ml) lemon juice
- 1 bay leaf (optional)

Instructions

1. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
2. Add 1 lb (454 g) ground lamb to the skillet and brown, breaking up the meat, about 6–8 minutes. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) ground coriander, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper; cook 2 minutes to combine.
3. Remove the pan from heat and stir in 1 cup (200 g) rinsed rice, 1 cup (30 g) parsley, 1/2 cup (15 g) dill, and 1/4 cup (15 g) mint until evenly incorporated. Let the filling cool slightly.
4. Lay a grape leaf flat on a work surface, vein side up. Place about 1.5 tbsp of filling (a little less than a golf-ball size) near the stem end, fold in the sides and roll tightly to form a neat parcel. Repeat with remaining leaves and filling.
5. Line the bottom of a wide, heavy pot with a few leftover or torn grape leaves to prevent sticking. Arrange the stuffed leaves seam-side down in snug concentric layers, packing them tightly to avoid unrolling.
6. Drizzle 4 tbsp (57 g) melted butter over the packed tolma. Pour 3 cups (720 ml) broth mixed with 2 tbsp (30 ml) lemon juice over the rolls until liquid nearly covers them. Place a heatproof plate on top to keep rolls submerged; add a bay leaf if using.
7. Cover the pot and simmer gently over low heat for 40–60 minutes, until the rice is tender and flavors have melded. Check occasionally and top up with a little hot water if liquid is evaporating too quickly.
8. Let the tolma rest 10 minutes off the heat, then remove the plate and carefully transfer rolls to a serving platter. Serve warm with plain yogurt or a squeeze of fresh lemon.