Dinner

Armenian Mixed Vegetable Dolma (Tolma)

Name: Armenian Mixed Vegetable Dolma (Tolma)
Prep time: 1 h 15 min
Cook time: 1 h 45 min
Total time: 3 h
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 large head of green cabbage; 2 medium eggplants; 4-5 medium tomatoes; 1.5 lbs ground beef (80/20 blend preferred); 1 cup short-grain rice, rinsed; 1 large onion, finely chopped; 2 tablespoons tomato paste; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh mint, finely chopped; 1 teaspoon dried oregano (or 1 tbsp fresh); 1 teaspoon paprika; 1/2 teaspoon allspice; Salt to taste (approximately 1.5-2 teaspoons); Black pepper to taste (approximately 1/2 teaspoon); 1/4 cup olive oil, plus more for cooking; 4-5 cups hot water or beef broth; Juice of 1 lemon (optional, for serving)

A traditional Armenian dish featuring ground beef and rice stuffing nestled in a variety of vegetables like cabbage, eggplant, and tomatoes, slow-cooked to perfection.

Instructions

Prepare the Cabbage: Core the cabbage and place it in a large pot of boiling salted water. Cook for 10-15 minutes, or until the leaves soften and can be easily peeled off. Carefully remove leaves, trim thick ribs, and set aside. Chop any remaining cabbage core or small leaves to line the bottom of your cooking pot.
Prepare Eggplant and Tomatoes: Slice eggplants in half lengthwise and carefully scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped eggplant flesh and set aside. Slice the tops off the tomatoes, scoop out the pulp, and chop the pulp, setting it aside.
Make the Filling: In a large bowl, combine the ground beef, rinsed rice, finely chopped onion, 1 tablespoon of the tomato paste, chopped parsley, chopped mint, oregano, paprika, allspice, salt, and black pepper. Add 1/4 cup of olive oil. Mix thoroughly with your hands until well combined.
Stuff the Vegetables: Take a cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and roll tightly. Repeat with remaining cabbage leaves. Fill the hollowed eggplants and tomatoes with the meat mixture, but do not overstuff (leave about 1/2 inch from the top as rice expands).
Arrange in Pot: Line the bottom of a large, heavy-bottomed pot with any leftover cabbage pieces, chopped eggplant flesh, and tomato pulp. This prevents sticking and adds flavor. Arrange the stuffed vegetables tightly in layers, starting with the larger cabbage rolls and then fitting in the eggplants and tomatoes.
Prepare Cooking Liquid: In a separate bowl, whisk together the remaining 1 tablespoon of tomato paste with the hot water or beef broth, adding a pinch of salt if using water. Pour this liquid over the stuffed vegetables in the pot; it should come up to about 3/4 of the way up the top layer of dolma.
Cook the Dolma: Place a heat-proof plate directly on top of the dolma to keep them submerged. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 1 hour 45 minutes, or until the rice is cooked through and the vegetables are tender. Check liquid level occasionally and add more hot water if needed.
Serve: Carefully remove the plate and let the dolma rest for 10-15 minutes before serving. Serve hot, optionally with a squeeze of fresh lemon juice or a dollop of plain yogurt.

Armenian Dolma, or Tolma as it’s often pronounced, is a beloved staple of Armenian cuisine, embodying warmth and home-cooked comfort. This particular recipe embraces the bountiful flavors of summer vegetables, stuffing them with a savory blend of spiced ground beef and rice. It’s a dish that takes a bit of time and love to prepare, but the rich, aromatic results are always worth the effort, bringing families together around the dinner table.