INGREDIENTS:
75 preserved grape leaves, plus 12 for lining the pot (top and bottom), rinsed
4 cups chopped onions
1 cup short-grain white rice
1/2 teaspoon dried mint
3/4 to 1 cup oil
1/4 bunch fresh dill, chopped, or 1 teaspoon dried dill
Juice of one lemon
Coarse sea salt and black pepper, to taste
2 cups warm water
DIRECTIONS:
Heat 1/4 cup of oil and cook onions in a large pot on low-medium heat until they are translucent, 7 to 10 minutes. Add salt and cook for a few more minutes.
Add rice and stir well, cooking together for a few minutes. Pour in remaining oil, stir well, and add black pepper. Turn off heat and stir in juice of one lemon, dill, and dried mint. Remove the pot from heat and allow it to cool.
From the grape leaves, select 12 smaller or damaged ones and set aside. Use half of these to line the bottom of an oven-safe pot or dish. Organize your workstation. Bring the cooled-off pot of rice, grape leaves, and baking pot or dish.
Place a grape leaf in your palm or on a flat plate, veiny side facing up, and gently remove the stem piece that sticks out. Depending on the size of the leaves, place 1⁄2 to 1 tbsp of the rice mixture on the side closest to where the stem was and roll them tightly. Pack them tightly in the pot, working in circles, layer by layer, only beginning a new layer once there is no room left.
Preheat oven to 350F (180C). Pour the leftover oil from the rice mixture over the rolled grape leaves. Spread the remaining smaller or damaged grape leaves over the rolled ones and place a large heavy plate on top.
Pour in the warm water and cover the pot. Cook for one and a half hours. Using oven mitts, remove the plate but leave the grape leaves in and secure the lid on again. Allow the stuffed grape leaves to cool completely, then remove the top layer of leaves.
When ready to serve, remove the rolled grape leaves gently from the pot, arrange them on a tray, pour over the liquid remaining from the pot, and serve with lemon wedges. Enjoy!
Tolma is one of the most famous traditional Armenian dishes and comes in over 60 varieties! Leaves are usually grape, or cabbage and the filling is a rice and spice mixture that may be left vegetarian or feature ground beef or lamb. In fact, Tolma are so important to the Armenian table that there is an entire festival dedicated to the dish each spring in Yerevan, Armenia where attendees can sample many of these varieties and major chefs compete for the honor of best Tolma!
Recipe credit: Lena Tashjian
Photo credit: Lena Tashjian