Armenia,  Recipes,  Summer,  Vegetarian

Summer tolma with rice (Amarain pasuc tolma)

Summer is the perfect time to indulge in delicious vegetarian dishes, and one of my favourites is tolma with rice! This mouth-watering dish is packed with flavour and is a staple in Armenian cuisine. It’s a perfect addition to any summer meal, and it’s a great way to get your daily dose of vegetables.

You will need:

4-5 tomatoes
2 peppers
aubergine (eggplant)
1 cup of rice
2 cups of water
1 teaspoon of salt
a pinch of pepper
bunch of fresh parsley, finely chopped
2 onions


Fry the onion in oil, add rice, parsley and all the spices, one cup of water and cook. When the water is absorbed, fill the mixture with hollowed-out tomatoes, peppers removed from the centre and aubergine cut in half and also hollowed out. Cut the insides of the tomatoes and aubergine into small pieces and add to the stuffed vegetables. Pour the second cup of water and cook. When the rice is soft, put it together with the container in an oven heated to 180 degrees and bake for about 5 minutes.

Aubergine – Property – Sweet, cool; spleen, spleen, stomach and large intestines meridians entered. Actions – Clear heat, activate blood, alleviate pain and resolve to swell.

Tomato – Property – Sweet, sour, slightly cold. Actions – Promote the secretion of saliva, relieve thirst, strengthen the spleen and promote digestion. Indications – Thrist and poor appetite.

Rice – Property – Sweet, neutral; lung and spleen meridians entered. Actions – Tonify qi and strengthen the spleen, relieve restlessness, and arrest diarrhoea. Indications – Poor appetite, qi deficiency in the spleen and stomach, fatigue, diarrhoea, restlessness with thirst.

Tolma can be found here

This post contains affiliate links from which I’ll receive small commissions but the price is the same for you. All thoughts and opinions are my own.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *