Vegetarian Tolma with Rice and Herbs
Vegetarian tolma with rice (stuffed grape leaves) are a vibrant, herbaceous lemon-infused mixture which is absolutely irresistible and comforting.
Traditionally served during holidays like Christmas and New Year’s, vegetarian tolma also shines as an appetizer or main dish any time of the year. It’s especially wonderful when fresh grape leaves are abundant and easily found at produce stands or farmers’ markets.
Create a beautifully curated Armenian feast featuring layers of tradition and flavor. Start with a crisp and refreshing Solomon’s Seal Salad as an appetizer. For the main course, offer both Vegetarian Tolma with Rice and Herbs and Genuine Armenian Meat Tolma, allowing guests to enjoy both plant-based and meaty options. Pair the meal with a vibrant, homemade Tarragon Syrup for a refreshing herbal drink. And for the perfect sweet ending, serve a classic Armenian dessert like Pakhlava, with its delicate layers of nuts and honey, bringing the meal to a truly satisfying close.
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Chronicle: The History and Diversity of Tolma
How many variations of tolma exist in Armenian culture? The truth is, no one knows for certain. In our family alone, we have dozens of recipes that have been passed down through generations, with each branch of the family adding their own unique twist. Some recipes differ by just one or two ingredients, while others are entirely distinct, showcasing the incredible diversity of this beloved dish.
As I’ve mentioned in another post, the word “tolma” is derived from the ancient Armenian word “tolum,” which means grape vine or grape leaf. In different parts of Armenia, this stuffed dish is called tolma or dolma, and similar names are used in neighboring regions like Greece, Georgia, and the Levant. However, in Turkey, “dolma” typically refers to meat-stuffed vegetables like peppers, tomatoes, zucchini, and eggplants. The word itself means “stuffed” in Turkish, which has led to some misconceptions about its origins.
In some Western Armenian towns, the name “sarma” was used for rolled grape leaves, derived from a Turkic word meaning “roll.” “Yalanchi,” meaning “fake,” referred to any tolma made without meat. Meanwhile, meat-stuffed vegetables like squash, tomatoes, and peppers were called “dolma.” Under the 500 years (plus) of Ottoman rule, many traditional Armenian dishes were given Turkic names, which is why terms like sarma and yalanchi are now widely recognized.
From an etymological perspective, “tol” or “tolum” is the Armenian name for grape leaves, tracing its roots back to ancient linguistic traditions. This connection underscores the deep cultural and historical ties that Armenians have with this dish, making tolma not just a meal but a symbol of heritage and identity.
What’s great about this recipe
Grocery List for Yalanchi Tolma
Time Required:
Special Tools to Use:
Recipe Steps at a Glance
This grape leave tolma recipe can be broken down into the following steps:
Step-by-step: How to Make Tolma with Rice
Step 1: Preparing the Grape Leaves
Rinse canned leaves: If using canned grape leaves, remove them from the jar and soak them in hot water for 5 minutes to eliminate the brine taste and excess salt.
If using fresh leaves, blanch them in boiling water and let them stayed submerged (pic. 1) until they become very flexible.
Trim the stems: Trim the stems if they’re too long (Pic. 2).
Step 2: Preparing the Rice Filling
Sauté the onions: While the rice is cooking, finely dice the onions (Pic. 3 and Pic. 4) and sauté them in a pan over medium heat until softened but not browned. Add the cooked onions to the rice.
Cook the rice: Bring a pot of salted water to a boil. Add the rice, stir, and cook for 5 minutes. Drain the rice and transfer it to a large mixing bowl (Pic. 5). Add the cooked onions to the rice (Pic. 6)
Add herbs and seasonings: Chop the herbs (mint and cilantro) and add them to the rice and onion mixture (Pic. 7 and Pic. 8).
Mix the filling: Season the mixture with salt, pepper, chopped cranberries (or barberries), and pine nuts if using. Add the squeezed lemon juice, mix everything thoroughly and set aside Pic. 9 and Pic. 10).
Step 3: Rolling the Tolma
Prepare the leaves: Lay each leaf flat on a clean surface with the shiny side down. Smooth the leaves to ensure they’re ready for rolling.
Set up your workspace: Cover your working area with a plastic tablecloth for easy cleanup. Arrange the prepared grape leaves, flat on a surface with the shiny side down. Smooth the leaves to ensure they’re ready for rolling.
Add the filling: Add a spoonful of the filling just below the stem cavity, shaping it into a small oblong mound.
Start folding: Roll the leaf tightly, but not too tight, forming a firm cigar-shaped log. (Detailed photos and steps below of the folding & rolling process.)
Place a grape leaf (shiny side down) (Pic. 13).
Add a spoonful of the filling just below the stem cavity (Pic. 14).
Fold the base of the leaf over the filling and tuck it in (Pic. 15).
Fold the sides inward to enclose the filling (Pic. 16).
Step 4: Cooking Tolma
Prepare the pot: Line the bottom of a cooking pot with a few unused grape leaves to prevent sticking (Pic. 17).
Arrange the Tolma: Arrange the rolled tolma in a circular pattern along the perimeter of the pot, spiraling inward (Pic. 18).
Weigh them down: Add fresh or frozen cranberries in between the tolmas (Pic. 19). Place an inverted plate (slightly smaller than the pot) on top of the tolmas to keep them intact and submerged during cooking (Pic. 20).
Add water: Pour enough water to barely reach the edges of the plate.
Cook: Bring the pot to a boil, then reduce the heat to the lowest setting. Cover and cook for 30–40 minutes, or until the rice is soft and cooked and grape leaves are tender.
Serving Suggestions
This vegetarian and vegan tolma recipe is typically served cold or at room temperature, making it a refreshing and versatile dish. Enjoy it as a side dish or appetizer, paired with a dash of lemon juice for brightness or a dollop of yogurt for creaminess.
For more tolma inspirations, explore our other recipes:
- Armenian Lenten Grape Leaf Tolma with Legumes for a hearty, plant-based option.
- Genuine Armenian Meat Tolma (Msov Tpov Tolma) for a traditional meat-filled variation.
Each recipe offers its unique flavor, allowing you to experience the rich diversity of tolma!
Tips and Wisdom from Cafe Osharak
Can I use fresh grape leaves for rice Tolma, and how do I prepare them?
The fresh grape leaves are an ideal option for rice tolma. The period when the grape leaves are tender and suitable for tolma is May through July. And certain variety is more tender and less fibrous that the other. You would need to blanch them for a few minutes before .
More Recipes to Try from Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Pan Fried Eggplant with Tomato Confit
Mutabal Roasted Eggplant
Oyster mushrooms and potatoes
Tried this herbaceous tolma or any others from my blog? ✨ Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went!
Tolma with Rice and Herbs
Ingredients
- 1 jar grape leaves 1 lb
- 1 cup rice parboiled
- 1 cup onion finely diced
- 2-3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 2 tablespoon lemon juice
- 1 tablespoon pine nuts
- 1 tablespoon barberries
- 1 lemon
Instructions
Prepare the Rice Filling
- Cook the rice: Bring a pot of salted water to a boil. Add the rice, stir, and cook for 5 minutes. Drain well and transfer the rice to a large mixing bowl.
- Sauté the onions: While the rice cooks, finely dice the onions. Sauté them in a pan over medium heat until softened but not browned. Add the cooked onions to the rice.
- Add herbs and seasonings: Finely chop fresh mint and cilantro, then mix them into the rice and onion mixture.
- Combine ingredients: Season the filling with salt, pepper, chopped cranberries (or barberries), and pine nuts, if desired. Mix thoroughly and set aside.
Prepare the Grape Leaves
- Rinse canned leaves: If using canned grape leaves, soak them in hot water for 5 minutes to remove excess brine and salt. Rinse thoroughly and pat dry.
- Trim stems: Cut off any long stems for easier rolling.
- Lay out the leaves: Place each leaf shiny side down on a clean surface, smoothing them out to prepare for filling and rolling.
Roll the Tolma
- Set up your workspace: Arrange the grape leaves, rice filling, and tools on a clean surface. For easy cleanup, cover your area with a plastic tablecloth or parchment paper.
- Add the filling: Lay a grape leaf shiny side down. Place a spoonful of rice filling just below the stem cavity, shaping it into a small oblong mound.
- Fold and roll:
- Fold the bottom of the leaf over the filling and tuck it snugly.
- Fold in the sides to enclose the filling.
- Roll the leaf tightly into a cigar-shaped log, but avoid over-tightening as the rice will expand during cooking.
Cook the Tolma
- Line the pot: Cover the bottom of a cooking pot with unused grape leaves to prevent sticking.
- Layer the tolma: Arrange the rolled tolmas in a circular pattern along the pot’s perimeter, spiraling inward.
- Weigh them down: Place an inverted plate slightly smaller than the pot over the tolmas to keep them in place.
- Add water: Pour enough water to just reach the edges of the plate.
- Cook: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the tolmas are tender.
