Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)
Local name: Տոլմա
In short: Preserved grape leaves rolled around spiced lamb, rice, onion and fresh herbs, then simmered in tomato broth and served with garlic yogurt. It takes about 2 h 25 min in total and makes 8 servings.
- Prep
- 1 h 15 min
- Cook
- 1 h 10 min
- Resting
- 15 min
- Total
- 2 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 315 kcal
Tolma is the stuffed grape leaf that Armenian families make for holidays, memorial days and big gatherings, often with one cook rolling and several others helping. The filling is minced lamb or beef mixed with rice, onion, tomato and plenty of fresh herbs, and the little rolls simmer slowly in a tomato broth. They are served warm with yogurt and garlic. Cooks also stuff peppers, eggplants and cabbage leaves the same way.
Instructions
- Cook the onions in the oil for 8 minutes until soft, then cool. Mix them with the meat, rice, 3 tbsp tomato paste, herbs, paprika, allspice, salt and pepper.
- Rinse the grape leaves and soak them in hot water for 5 minutes to remove excess brine. Trim the stems and set each leaf shiny-side down with the stem end toward you.
- Put about 1 tablespoon of filling near the stem end. Fold the stem end over the filling, fold in both sides and roll up firmly into a thin cigar. Do not overfill, because the rice swells.
- Line a wide heavy pot with the tomato slices and a few torn leaves. Pack the rolls in tight layers, seam-side down. Set a heatproof plate on top to hold them in place.
- Stir 2 tbsp tomato paste into the hot water and pour it over the rolls with the oil and lemon juice. Bring to a simmer, cover and cook on low for 50 to 60 minutes, until the rice is tender and the meat is cooked through to 71°C (160°F).
- Rest for 15 minutes before serving warm, with garlic yogurt if you like.
Tips
- Keep the rolls tight but not overstuffed. Use about 1 tablespoon of filling per leaf, since the rice needs room to swell.
- No grape leaves? Blanch cabbage leaves until soft and use 2 tablespoons of filling per leaf.
Questions and answers
Can I make tolma ahead of time?
Yes. They keep for 4 days in the fridge and taste even better the next day. Reheat gently in their broth.
Can I freeze tolma?
Yes, for up to 3 months. Freeze cooked rolls with some of the broth and thaw overnight in the fridge.
What do you serve with tolma?
Plain yogurt with crushed garlic is the classic partner. Lavash and a plate of fresh herbs and radishes also go well.
How long does it take to make Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)?
About 2 h 25 min in total: 1 h 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)?
About 315 kcal per serving, with 13 g of protein, 17 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 17 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
