Fork of Armenian Dolma
Armenian Dolma (Chia seeds sub rice)
main course · Middle Eastern
Grape leaves filled with ground meat, rice, and a mix of fresh herbs — tarragon optional for extra flavor.
Added Nov 1, 2025
Prep time
45 min
Cook time
60 min
Servings
6-8
Ingredients
250 grams ground meat (beef)
1 cup rice, rinsed
1 cup dry chia seeds
1 packet fresh dill
1 packet fresh parsley
1 packet fresh cilantro
1 packet green onions (scallions)
1 small onion, finely chopped
2 cloves garlic, minced
A little dried tarragon (optional)
Oil (to mix with filling, as needed)
Salt (to taste)
Black pepper (to taste)
Paprika (to taste)
Notes
Chia seeds add more protein and reduce carbs. Also adds a nice texture and absorbs all of the flavor! This source provides the filling preparation only: use this mixture to stuff grape leaves or vegetables and cook/finish the dolma using your preferred method.
Preparation
1
Finely chop the onion and garlic.
2
Wash the fresh herbs, pat them slightly dry, then finely chop the dill, parsley, cilantro, and green onions.
3
Place 250 g ground meat in a mixing bowl and add the chopped herbs to the meat.
4
Add the dry chia seeds to the meat-and-herb mixture.
was: Add the rinsed rice to the meat-and-herb mixture.
5
Mix in oil, salt, black pepper, and paprika to taste; add a little dried tarragon if available.
6
Combine everything thoroughly so the chia seeds, meat, and herbs are evenly distributed.
was: Combine everything thoroughly so the rice, meat, and herbs are evenly distributed.
7
This source provides the filling preparation only: use this mixture to stuff grape leaves or vegetables and cook/finish the dolma using your preferred method (cooking/wrapping instructions were not specified in the original recipe).
Related
Social
Arayes (Meat‑Stuffed Pitas)
Crispy, juicy Middle Eastern meat‑stuffed pitas served with a garlicky tahini yogurt sauce — crunchy outside, deeply spiced inside.
Made by Ben Chelin
40 min4 servings
main courseMiddle Eastern
Armenian Dolma
My Creation
1
Armenian Dolma
Grape leaves filled with ground meat, rice, and a mix of fresh herbs — tarragon optional for extra flavor.
105 min6-8
main courseMiddle Eastern
Social
Mille-Feuille Nabe (ミルフィーユ鍋)
A comforting Japanese hot pot of layered napa cabbage and thinly sliced pork belly cooked in a simple dashi-based broth. Serve hot with green onion and shichimi for a cozy meal.
Made by Nami | Just One Cookbook®
35 min4 servings
main courseJapanese
Social
Copycat Chick-fil-A Spicy Chicken Sandwich
A homemade version of Chick-fil-A's spicy chicken sandwich: chicken breasts brined in pickle juice and coated in a seasoned flour blend, then fried to a crisp golden exterior.
Made by dishwithdrew
30 min4–6 servings
main courseAmerican
Social
Paprika Chicken and Rice
A quick 30-minute weeknight one-pan of smoked-paprika marinated chicken thighs cooked with aromatic rice, cinnamon and spinach.
Made by andy_cooks
30 min4 servings
main courseMediterranean
Social
Hoisin Garlic Noodles
Simple, highly rated hoisin-and-garlic noodles (NYT Cooking / Hedy Lou McKinnon) — bouncy noodles tossed in a sweet-savory hoisin sauce and pan-crisped at the end.
Made by foodiligence
25 min4 servings
main courseChinese