Stuffed Vine Leaves

Name: Stuffed Vine Leaves (Tolma ტოლმა)
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: Makes 12–14
Cuisine: Georgia
Ingredients: 20 g / ⅔ oz / ⅓ cup finely chopped coriander / cilantro; 1 tbsp chopped dill; 240 ml / 8 fl oz / 1 cup plain yogurt; ⅛ tsp dried summer savory or thyme, or fresh thyme; 14 preserved vine leaves; 50 g / 1¾ oz / ⅓ cup finely sliced dried apricots; 225 g / 8 oz ground lamb; ¼ tsp ground cumin; 60 g / 2 oz / ⅓ cup finely sliced prunes; 60 g / 2 oz / ⅓ cup white rice; salt and freshly ground black pepper; 4 g / ⅛ oz / 1 garlic clove, minced; 260 g / 9 oz / 1 large tomato, peeled; 4 tbsp extra virgin olive oil

Tolma ტოლმა

Preparation info

Makes
12–14

Difficulty
Medium
Ready in
1 hr 55

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

This exotic recipe from eastern Georgia, rediscovered by Keto, calls for lamb and vine leaves, two symbols of her native Kakheti region. Vine leaves are stuffed with herbed lamb and rice and served with fresh tomato purée and yogurt sauce studded with dried fruits. If you can’t find preserved vine leaves, use chard or cabbage leaves.

Ingredients

60 g / 2 oz / ⅓ cup white rice
14

Asia
Georgia
Lunch
Gluten-free
Spicy

Method

Boil your rice to the half-cooked point. It should still be chewy. Drain and allow to cool.

Separate the vine leaves in a large bowl and pour boiling water over them. Leave for 10 minutes.

In a medium bowl, mix the rice with the lamb, garlic, cumin, herbs and 2 tablespoons of the oil