Tolma — Print Recipe — The Culinary Codex

Tender grape leaves wrapped around a savory filling of spiced ground beef and rice with fresh tarragon and mint, simmered until soft and fragrant.

Ingredients

40 grape leaves, fresh or jarred
400g ground beef
100g short-grain rice
1 large onion, finely diced
Large bunch fresh tarragon, chopped
Large bunch fresh mint, chopped
Large bunch fresh cilantro, chopped
1 tsp ground coriander
1 tsp blue fenugreek
Salt and black pepper
500ml beef broth
Yogurt or matsoni for serving

Instructions

1 If using fresh grape leaves, blanch them in boiling water for two minutes until pliable, then drain and cool on a clean towel.
2 Mix ground beef with rice, diced onion, all fresh herbs, coriander, fenugreek, salt, and pepper until thoroughly combined.
3 Place a grape leaf shiny-side down, add a tablespoon of filling near the stem, fold sides inward, and roll tightly into a cylinder.
4 Line the bottom of a heavy pot with torn or extra grape leaves, then arrange rolled tolma tightly in layers, seam-side down.
5 Pour beef broth over the tolma, place an inverted plate on top to keep them submerged, cover, and simmer for fifty minutes.
6 Serve warm with cold matsoni or yogurt on the side, arranging the tolma on a platter garnished with fresh herbs and lemon.

Did You Know?

Georgian tolma differs from Turkish and Armenian versions through its generous use of fresh tarragon, which gives it a distinctly Georgian aromatic character.