👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Blanching fresh leaves makes them easier to roll.
2. 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.

   💡 Proffstips: You can add a tablespoon of minced meat (lamb or beef) to the filling for a non-vegetarian version.
3. 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. 4

   Fold the sides of the grape leaf over the filling, then roll tightly from the stem end towards the tip.

   💡 Proffstips: Roll firmly but gently to prevent tearing.
5. 5

   Line the bottom of a heavy-bottomed pot with a few extra grape leaves or sliced garlic to prevent sticking.

6. 6

   Arrange the stuffed grape leaves snugly in the pot, seam-side down, in layers.

   💡 Proffstips: Packing them tightly helps them keep their shape during cooking.
7. 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. 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

   💡 Proffstips: Check liquid levels occasionally and add more hot water if needed.
9. 9

   Let the tolma rest in the pot for 10-15 minutes after cooking before serving.

   ⏱️ 15 minutes
10. 10

    Serve warm or at room temperature, optionally with a dollop of plain yogurt mixed with minced garlic.

    💡 Proffstips: The yogurt sauce adds a cooling contrast to the savory filling.