Kishmish Vashli Tolma is a traditional Armenian recipe for a classic dish of cabbage leaves filled with a mix of minced lamb, herbs, rice and fruit that are cooked in tomato juice. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Kishmish Vashli Tolma.
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Ingredients:
450g minced (ground) lamb
70g seedless sultanas (or raisins)
1 tbsp fresh coriander, chopped
1 tbsp fresh dill, chopped
1 tsp salt, or to taste
75g raw rice, well-rinsed
20 to 25 cabbage leaves, blanched in boiling water
3 large apples, peeled, cored and (about 500g)
2 medium onions, cut into rings
720ml tomato juice (or passata)
Method:
Combine the lamb with the sultanas (or raisins) and herbs then either pulse in a food processor or beat with a wooden spoon to a smooth consistency. Mix in the rice and season with salt then divide into about 25 portions and use these to stuff your cabbage leaves (this is best done if you trim away any woody stems, add the stuffing near the stem end then roll the leaf over the stuffing. Tuck the free sides of the leaf over the stuffing then roll the remaining leaf tightly to form a package).
Place half the stuffed cabbage leaves in a single layer in a large pan (or deep skillet or wok) then scatter over half the apple slices and the onion slices. Add another layer of stuffed cabbage leaves then top with the remaining apples and onions. Pour over the tomato juice then bring the mixture to a simmer. Cover the pan and cook over loa heat for about 60 minutes, or until the cabbage parcels are tender and the stuffing is cooked through.
Serve warm, accompanied by crusty bread.Any left-over stuffing can be used to prepare vareniki (Ukrainian dumplings) or kalduni (Russian dumplings).
