Armenian Dolma (Chia seeds sub rice)

Name: Armenian Dolma (Chia seeds sub rice)
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: 250 grams ground meat (beef); 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)

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

Finely chop the onion and garlic.

Wash the fresh herbs, pat them slightly dry, then finely chop the dill, parsley, cilantro, and green onions.

Place 250 g ground meat in a mixing bowl and add the chopped herbs to the meat.

Add the dry chia seeds to the meat-and-herb mixture.

was: Add the rinsed rice to the meat-and-herb mixture.

Mix in oil, salt, black pepper, and paprika to taste; add a little dried tarragon if available.

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.

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).