Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce.

Step 1

In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.

Step 2

Add rice and mix by hand. For those who don’t eat rice for some reason , they can make it without rice!

Step 3

If using fresh grape leaves, cut off the stems and blanch them in boiling water first. But if you are using canned leaves, wash in hot water.

Step 4

Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.

Step 5

Now the fun part. Spread a leaf on a plate or cutting board, wrong side up and stem end towards you. Put a teaspoon of filling near the stem end. With your hands fold the sides and then roll up like a cigar.

Step 6

Place the rolled dolma in the pot. Layer the dolma in two or three layers.

Step 7

To ensure stability, place a plate over the top and fill the pot with 2 cups of water. You can add more tomato sauce for extra flavor.

Step 8

Heat stove to 150C, and cook for 50 minutes.

Step 9

Sauce: yoghurt, mint and garlic mix together. Salt and pepper to taste.