Armenian Tolma with Grape Leaves

Method

1. 01

   Prepare the grape leaves. If using brined or canned leaves, rinse well and soak in warm water if they taste very salty. If using fresh leaves, pour boiling water over them for 2-3 minutes until pliable, then drain. Trim tough stems and reserve torn leaves for lining the pot.

   ⏱ 3 min
2. 02

   Make the filling. In a large bowl, combine 650 g beef, 100 g rice, 2 onions, 2 minced garlic cloves, parsley, cilantro, dill, 15 g purple basil or mint, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon paprika, 30 g melted butter, and about 100 ml water or beef stock. Mix by hand until the onion and herbs are evenly worked through the meat, but do not compact it into a paste.

   
3. 03

   Roll about 30 tolma. Place a grape leaf vein-side up with the stem end closest to you. Add about 1 tablespoon filling near the base, fold the bottom over it, fold in the sides, and roll into a neat small parcel. Keep each roll firm but not tight, because the raw rice needs room to expand.

   
4. 04

   Build the pot. Cover the bottom of a heavy pot with reserved or damaged leaves, then arrange the rolls seam-side down in tight circular layers. Cover the top with any remaining leaves and set a heatproof plate directly on the rolls to keep them from opening.

   
5. 05

   Simmer gently. Pour in about 600 ml water or beef stock, enough to come just to the top layer, cover the pot, and bring to a gentle boil. Reduce the heat to low and cook until the leaves are tender and the rice inside the filling is fully cooked, 50-60 minutes. Rest off the heat for 10 minutes before removing the plate.

   ⏱ 55 min
6. 06

   Make the sauce and serve. Stir 250 g matsoni or plain yogurt with the remaining 3 crushed garlic cloves and a pinch of salt, thinning with a spoonful of cooking liquid if desired. Serve the tolma warm with some of the pot juices and the garlic yogurt sauce alongside or spooned over the top.