Pasuc Tolma (Բասուց Դոլմա) meaning Lenten dolma, is a traditional and much-loved vegan dish from Armenia.
Pasuc Tolma is a very practical dish, it can be prepared well in advance, can be kept in the fridge or freezer for a long time and doesn't lose its flavour. Traditionally Armenians made the dish in winter in preparation for Armenian Christmas (January 6).
Anushka's Pasuc Tolma recipe:
0.5 cup lentils
0.5 cup chickpeas
0.5 cup red kidney beans
0.5 cup yellow split peas
0.5 cup green split peas
0.5 cup sticky rice
1 cup fine bulgur
1 big brown onion finely dice
3 cloves of garlic finely diced
1 big tbs tomato paste
1 cup olive oil
1 Tsp dry thyme
1 tsp dry dill
2 tbs dry basil (very important)
Pinch of dry marjoram and oregano
Salt, black pepper and red pepper to taste .
1 whole large cabbage cored and boiled in salted water for approximately 10 minutes.
Method:
1.Soak red kidney beans, lentils, chickpeas and split peas in boiling water for at least 2 hours or overnight.
2. Drain the liquid and set aside
3. Fry onion, garlic in the olive oil until translucent.
4. Add tomato paste and fry further 2 minutes
5. Add all the legumes and pour about 100ml water. Cover the lid and cook for 5 more minutes.
6. Add washed and drained rice and bulgur.
7. Add all the dry herbs and seasoning.
8. Toss for few minutes and take of the heat.
Cool down the mixture before filling the cabbage leaves.
Final Cooking: When all the mixture and cabbage is folded and layered in the cooking pot, add a bit of water, not too much.
Cook in very low heat until legumes are soft and tender.
It can be eaten hot or cold.
