Tolma
Stuffed Grape Leaves
Tender grape leaves stuffed with a savory mixture of seasoned rice, herbs, and sometimes minced meat, simmered in a flavorful broth.
🧂 Ingredients
- 50 leaves Grape leaves(fresh or jarred, rinsed)
- 1 cup Rice(short or medium grain, rinsed)
- 1 medium Onion(finely chopped)
- 0.5 cup Fresh dill(chopped)
- 0.5 cup Fresh parsley(chopped)
- 0.25 cup Fresh cilantro(chopped)
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 cups Water or vegetable broth(for simmering)
- 3 cloves Garlic(sliced, for layering)
- 0.5 cup Plain yogurt(for serving (optional))
- 1 clove Garlic(minced, for yogurt sauce (optional))
👨🍳 Instructions
- 1
If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until pliable. If using jarred leaves, rinse them thoroughly to remove brine. Trim thick stems.
💡 Tip: Blanching fresh leaves makes them easier to roll. - 2
In a bowl, combine the rinsed rice, finely chopped onion, chopped dill, parsley, cilantro, tomato paste, olive oil, lemon juice, salt, and pepper. Mix well.
💡 Tip: You can add a tablespoon of minced meat (lamb or beef) to the filling for a non-vegetarian version. - 3
Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of filling near the stem end.
- 4
Fold the sides of the grape leaf over the filling, then roll tightly from the stem end towards the tip.
💡 Tip: Roll firmly but gently to prevent tearing. - 5
Line the bottom of a heavy-bottomed pot with a few extra grape leaves or sliced garlic to prevent sticking.
- 6
Arrange the stuffed grape leaves snugly in the pot, seam-side down, in layers.
💡 Tip: Packing them tightly helps them keep their shape during cooking. - 7
Pour the water or broth over the tolma. Add the sliced garlic for layering if desired. Place a heatproof plate on top of the tolma to keep them submerged and prevent them from unraveling.
- 8
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the rice is cooked and the leaves are tender.
⏱️ 1 hour💡 Tip: Check liquid levels occasionally and add more hot water if needed. - 9
Let the tolma rest in the pot for 10-15 minutes after cooking before serving.
⏱️ 15 minutes - 10
Serve warm or at room temperature, optionally with a dollop of plain yogurt mixed with minced garlic.
💡 Tip: The yogurt sauce adds a cooling contrast to the savory filling.
💡 Pro Tips
- ✓Using a mix of fresh herbs provides the best flavor.
- ✓Don't overstuff the grape leaves, as the rice will expand.
- ✓If you can't find grape leaves, other large edible leaves like chard or collard greens can be used, but the flavor will differ.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of minced lamb or beef to the filling for a meat version.
- Incorporate finely chopped tomatoes or bell peppers into the filling.
- Serve with a drizzle of olive oil and lemon juice instead of yogurt.