Armenia / Main
Pasuts tolma
A lenten dolma of soured cabbage leaves with lentils, beans and grains.
Ingredients
- Soured cabbage leaves800 g
- Red beans, soaked overnight150 g
- Lentils150 g
- Chickpeas, soaked overnight100 g
- Cracked wheat100 g
- Rice100 g
- Onions4
- Tomato paste3 tbsp
- Vegetable oil120 ml
- Paprika1 tbsp
- Coriander40 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the beans, chickpeas and lentils separately until soft; each takes its own time.
Parboil the cracked wheat and the rice and drain them.
Fry the chopped onion in oil until golden and add the tomato paste and paprika.
Combine all the grains and pulses with the onion, season, and stir in the coriander.
Rinse the cabbage leaves of excess brine and pare down the thick ribs.
Roll the filling in the leaves into tight parcels, packing them in layers in a pot.
Add water to the level of the top layer, cover with a weighted plate and cook an hour on a low heat. Cool it completely.
