Armenian tolma wraps a savory beef, rice, onion, and herb filling in tender grape leaves and cooks the rolls slowly until juicy and fragrant. Cool garlic matsun provides the traditional creamy, tangy contrast that makes the dish especially satisfying.
Estimated nutrition
Per serving (recipe serves 6)
- Calories
- 420 kcal
- Protein
- 24 g
- Carbs
- 29 g
- Fat
- 24 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
100% match confidence
Data sources: USDA FoodData Central
- 14 of 14 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Tolma
- 50 jarred grape leaves in brine (about 450 g drained)
- 500 g ground beef
- 100 g uncooked white rice
- 1 medium yellow onion (150 g), finely minced
- 20 g fresh parsley, finely chopped
- 10 g fresh dill, finely chopped
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 1½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp ground allspice
- 500 ml water
Garlic Matsun
- 300 g plain matsun or plain whole-milk yogurt
- 2 garlic cloves, finely grated
- ¼ tsp kosher salt
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Dried Mint — Excellent with matsun.
- Sumac — Tart complementary finish.
Instructions
- 1
Rinse the grape leaves well. If very salty, soak them in cool water for 10 minutes, then drain.
- 2
Rinse the rice. Simmer it in unsalted water for 5 minutes, then drain thoroughly.
- 3
Combine beef, rice, onion, parsley, dill, tomato paste, lemon juice, olive oil, 1½ tsp salt, black pepper, and allspice.
- 4
Line the bottom of a heavy pot with 5–6 damaged or extra grape leaves from the measured quantity.
- 5
Lay one remaining leaf shiny-side down. Place about 1 tbsp filling near the stem end. Fold the sides inward and roll snugly.
- 6
Arrange tolma seam-side down in compact layers.
- 7
Place a heatproof plate directly over the rolls.
- 8
Add 500 ml water. Bring just to a gentle simmer, cover, reduce heat to low, and cook for 50–60 minutes.
- 9
Check one center roll. The rice should be tender and the beef filling should reach at least 160°F (71°C).
- 10
Turn off the heat and rest covered for 10 minutes.
- 11
Mix matsun, grated garlic, and ¼ tsp salt.
- 12
Serve the warm tolma with the garlic matsun.
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