Home
Recipes
Vegetarian
Summer tolma with barberries

❚ This page contains some affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and does not influence our editorial choices.

A pan of stuffed vine leaves with a drink on the side

Summer tolma with barberries

Name: Summer tolma with barberries
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: Makes 16
Ingredients: 16 vine leaves in brine; 100g short-grain white rice rinsed; 2 shallots finely chopped; 200g tin of chopped tomatoes; 1 tbsp tomato purèe; 20g dried barberries or unsweetened dried cranberries; 1 tbsp sweet paprika; ½ tsp ground cinnamon; ¼ tsp cayenne pepper; ¼ tsp ground cumin; 1 tsp dried tarragon (or sage or thyme); handful of chopped dill; handful of chopped parsley; 1 tsp lemon juice; 1 tbsp olive oil; 2 tbsp olive oil; ½ small onion finely chopped; 1 tsp tomato purèe; 50g tin of chopped tomatoes; thick plain yogurt; red pepper flakes

Caroline Eden

Save recipe

Makes 16

Easy

Prep: 35 mins

Cook: 55 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Think of tolma as a beginning and call on whatever is in the fridge to make simple textured dishes to go alongside a meze set-up

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Stuffed vine leaves with dill cream

A star rating of 0 out of 5.0 ratings

Fatteh (crispy pitta, chickpea and yogurt salad)

A star rating of 0 out of 5.0 ratings

Stuffed cabbage leaves

A star rating of 0 out of 5.0 ratings

Try Caroline Eden's summer tolma with barberries, then discover camembert and cranberry pithivier, goat’s cheese, sunflower seed and cranberry salad, or stuffed vine leaves with dill cream.

A little fiddly but worth it and much easier with practice. Think of tolma as a beginning and call on whatever is in the fridge to make simple textured dishes to go alongside a meze set-up – perhaps feta crumbled over a herby tomato salad, aubergines grilled with za’atar, or a crunchy cabbage and carrot salad.

Recipes extracted from Green Mountains by Caroline Eden (£28, Quadrille Publishing). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us.