Armenian Pasouts Tolma (Vegetarian Easter Dish)

Armenian Pasouts Tolma

Պասուց Տոլմա – Пасуц Толма

Ingredients:

  • 900 grams ( one large jar) pickled cabbage leaves, washed drained
  • 2 cans (15 oz each/450 grams) beans, preferably red kidney beans ( I also use pinto or white beans)
  • 1 can lentil (16-18 oz)
  • 1 can chickpeas (15oz)
  • ¾ cup fine bulgur (use #1 grind)
  • 1 large onion, finely chopped or minced
  • 5-7 tbs oil (I use extra virgin olive oil)
  • 1 tbs tomato paste
  • *1 tbs red pepper sauce (paste)
  • ½ tsp ground pepper
  • 1 tsp paprika
  • ½ tsp cayenne, red chili flakes (optional, you can spice it to your taste)
  • ½ tsp ground coriander
  • 2-3 tsp dried greens, such as dill, basil, thyme
  • 3-4 tbs chopped fresh greens, such as dill, cilantro and parsley
  • 1 tsp salt (don’t put too much salt as the pickled cabbage is quite salty)
  • 6-8 dried sour plums (regular black prune will work as well) optional
  • 1 ½ – 2 cups of boiling hot water

Instructions:

  1. Wash and drain cabbage leaves, set aside
  2. Finely chop the onions and sauté with oil until light golden colour, stir in tomato and red pepper paste
  3. Mix and cook another 2-3 minutes on medium heat
  4. Remove from the heat and set aside
  5. In a large bowl combine: beans, lentil, bulgur, spices, salt, fresh and dried greens, add sautéed onions mixture as well
  6. Mix everything to incorporate
  7. Stuff the cabbage leaves with a good amount of the mixture ( depends how big you want to make the Tolma, originally Pasus Tolma is quite large)
  8. Place the wrapped stuffed cabbage leaves inside your cooking pot, arrange them side by side, very closely
  9. Place the sour plums on top of the last layer
  10. Place a plate on top of the last layer and pour the hot water over
  11. Cook on medium heat, with half way covered lid, 25-30 minutes
  12. Remove from the heat and allow to set at least an hour before serving

Enjoy!

Recipe via Heghineh

Share on: