Traditional Armenian Pasuts Dolma
Pasuts Dolma, a celebrated Armenian delicacy, is a vibrant, flavorful appetizer perfect for New Year's Eve and Lenten days. Filled with a hearty mixture of legumes, grains, and aromatic herbs encased in tangy pickled cabbage leaves, this dish is a testament to Armenia's rich culinary heritage. Enjoyed cold, its flavors deepen over time, making it a delightful treat for any occasion.
Ingredients
🥫 2 jars 1.7L Pickled cabbage leaves Brand: Plovdiv Farms
🥄 4 tbsp Tomato paste
🌶️ 4 tbsp Pepper paste can be homemade from red bell peppers
🌰 4 large Onions, finely chopped
🍶 2 cups Oil
🌿 1 tbsp Paprika
🌿 1 tbsp Basil use Armenian "rehan" for authenticity
🌶️ 0.5 tsp Chili powder
🌿 1 tbsp Fresh rosemary, chopped or use Armenian "tsitron"
🌿 1/2 cup Fresh dill, chopped
🌿 1/2 cup Fresh parsley, chopped
🧂 Salt, to taste
🍇 30 Prunes
🥄 3/4 cup Bulgur, coarse, pre-washed
🥄 3/4 cup Bulgur, fine
🍲 1 cup Chickpeas, soaked and cooked in advance
🍲 1 cup Red beans, soaked and cooked in advance
🌾 1 cup Lentils, soaked in hot water for a few hours in advance
Instructions
1- Heat the Oil:
- In a large frying pan, heat 2 cups of oil over medium heat.
2- Sauté Onions:
- Add the finely chopped onions to the oil
- Sauté until they are translucent and slightly golden.
3- Mix Pastes:
- Stir in the pepper paste and tomato paste
- Let them integrate fully with the onions.
4- Add Spices:
- Add the chopped fresh rosemary, paprika, basil, and chili powder.
- Mix until the spices begin to release their aroma.
5- Combine Legumes:
- Incorporate the cooked chickpeas, red beans, and soaked lentils into the mixture
- Stir thoroughly.
6- Season Filling:
- Season lightly with salt, bearing in mind the salinity of the pickled cabbage leaves.
7- Add Bulgur:
- Mix in both the coarse and fine bulgur
- Ensure they're well combined with the other ingredients.
8- Fold in Herbs:
- Remove the mixture from heat
- Fold in the fresh parsley and dill
- Allow the filling to cool.
9- Prepare Cabbage Leaves:
- Rinse the pickled cabbage leaves
- Trim any thick veins that might hinder rolling.
10- Roll Dolmas:
- Take a cabbage leaf and place about 2 tablespoons of the filling at the base
- Roll the leaf tightly around the filling to form a dolma.
11- Line Cooking Pot:
- Layer some cabbage leaves at the bottom of a large cooking pot to prevent sticking.
12- Arrange Dolmas:
- Arrange the rolled dolmas snugly in the pot
- Layer prunes between each row of dolmas.
13- Weigh Down Dolmas:
- Place a plate on top of the dolmas to weigh them down
- Add a heavy object like a water-filled bowl.
14- Cook:
- Add enough water to cover the dolmas and cook on medium-low heat
- Cook for at least 1 hour, or until the filling is very tender.
15- Cool and Serve:
- Allow the dish to cool
- Serve cold for the best experience.
Prep Time: 2 hours (includes soaking beans and lentils)
Cook Time: 1 hour
Total Time: 3 hours
Servings: 8-10
Calories: Approx. 250 per serving
Proteins: 8g per serving
Fats: 14g per serving
Carbohydrates: 28g per serving
Equipment:
- Large frying pan and large cooking pot - Generic
- Red silicone spatula - Generic
- Measuring cups/bowls - Generic
- Food processor for chopping onions - No brand specified
- Small knife for cutting cabbage leaves - Generic
- White plate to press dolmas during cooking - Brand: Woollys
- Blue square bowl weight - Generic
- Fork - Generic
- Kitchen scale - Generic
Cooking Tips
- Ensure the legumes and bulgur are pre-prepared by soaking or washing in advance.
- Use a food processor to achieve finely chopped onions for a smoother filling texture.
- Adjust the salt as needed since the cabbage leaves contribute their own saltiness.
- The dish develops deeper flavors over time, making it ideal for enjoying over several days.
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