Georgian
Tolma
Georgian tolma is made with tender grape leaves wrapped around a fragrant minced meat, rice, and herb filling. It is simmered slowly until juicy, then served warm with garlicky matsoni.
Ingredients
- Preserved grape leaves16 to 18 leaves
- Minced beef and lamb mixture250g
- Short-grain rice1/4 cup
- Yellow onion, finely grated1 small
- Cilantro, finely chopped2 tbsp
- Dill, finely chopped1 tbsp
- Parsley, finely chopped1 tbsp
- Fresh mint, finely chopped1 tsp
- Garlic, minced1 clove
- Ground coriander1/2 tsp
- Blue fenugreek1/4 tsp
- Crushed red pepper1 pinch
- Black pepper1/4 tsp
- Salt3/4 tsp, divided
- Sunflower oil1 tbsp
- Water or light beef stock1 1/4 cups
- Matsoni or plain whole-milk yogurt1/2 cup
- Garlic for sauce, crushed1 small clove
Method
- Rinse the preserved grape leaves in cool water, then soak them for 10 minutes to remove excess salt.
- Drain the leaves, trim any tough stems, and set aside the torn or smallest leaves for lining the pot.
- Rinse the rice until the water runs mostly clear, then drain well.
- In a bowl, combine the minced beef and lamb, rice, grated onion, cilantro, dill, parsley, mint, minced garlic, ground coriander, blue fenugreek, red pepper, black pepper, 1/2 teaspoon salt, and sunflower oil.
- Knead the filling by hand for 2 to 3 minutes until it becomes sticky and evenly mixed.
- Place one grape leaf vein-side up on the work surface, put 1 heaped tablespoon of filling near the stem end, fold in the sides, and roll it into a tight small parcel.
- Repeat with the remaining filling and leaves, making about 12 tolma rolls.
- Line the bottom of a small heavy pot with the reserved torn grape leaves.
- Arrange the tolma seam-side down in a snug single layer or two compact layers.
- Add the water or light beef stock mixed with the remaining 1/4 teaspoon salt until the rolls are just barely covered.
- Place a small heatproof plate directly on top of the tolma to keep them from opening.
- Bring to a gentle simmer, cover the pot, and cook over low heat for 45 to 50 minutes until the rice and meat are tender.
- Turn off the heat and let the tolma rest covered for 10 minutes before serving.
- Mix the matsoni with the crushed garlic and a pinch of salt.
- Serve the tolma warm with a spoonful of garlicky matsoni on the side.
Common questions
What can I substitute for blue fenugreek if I can’t find it?
Use a small pinch of dried fenugreek leaves if available, or mix a little extra cilantro with a tiny bit of ground cumin. Blue fenugreek is distinctive, so keep the substitute light to avoid overpowering the filling.
How long does tolma take to make from start to finish?
Plan on about 45 minutes to 1 hour total for a small batch. Most of the time goes into soaking the leaves, mixing the filling, and rolling the parcels; simmering usually takes around 35 to 45 minutes.
What are the most common mistakes when making grape leaf tolma?
Overfilling the leaves, rolling them too loosely, or skipping the leaf soak are the biggest issues. Also avoid overcooking the rice in the filling; it should be uncooked so it absorbs liquid while simmering.
How should I store leftover tolma?
Cool completely, then refrigerate in a covered container with a little of the cooking liquid to keep them moist. They keep well for 3 to 4 days. Reheat gently on low heat or in the microwave, covered.
What should I serve with Georgian tolma?
Serve warm or room temperature with plain yogurt, sour cream, or a garlic-yogurt sauce, plus fresh herbs and bread. A squeeze of lemon works well too, especially if the grape leaves are very salty.