Armenian Traditional Pasus Tolma

Pickled cabbage leaves, 2 cups red kidney beans,2 cups chickpeas, 2

cups lentil, 2 cups bulgur, 500 gr tomato paste, 500 gr oil,

500 gr onion, 1 bunch of parsley, 1 bunch of coriander, Salt, pepper

Wet the beans and chickpeas for 5 hours
Boil the beans, lentil, chickpeas in separate boilers, after mix all together.
Chop the onions and fry with oil. Add bulgur, and fry all together for another 5 minutes.
Add mixed beans, lentil chickpeas and 300 grams of tomato paste on it.
Clean and chop fresh greens. Add salt and pepper, mix all together, remove from the heat and allow to set.
Wash the cabbage leaves with cold water. It’s important to remind that for pasus tolma, its needed to use pickled cabbage leaves, but if you don’t have them, you can use fresh cabbage leaves, in advance leaving them in a salty water for 7-8 minutes.
Staff the cabbage leaves and wrap them. Place them in a boiler. Mix the left tomato paste with 3 cups of water and add the mixture into the boiler with the wrapped cabbage leaves.
Place a plate on the top and cook it on medium heat. Good appetite!