Stuffed quince (dolmeh-e beh)

Yield: 4 Servings

Measure Ingredient
4 larges Quinces similar in size
¼ cup Yellow split peas or green peas
1 Onion; finely chopped
½ pounds Ground meat (lamb or beef)
2 tablespoons Oil
1 teaspoon Tomato paste
⅓ cup Vinegar or lemon juice
2 teaspoons Salt
¼ teaspoon Pepper
1 teaspoon Cinnamon
¼ cup Sugar
1 tablespoon Butter; melted
¼ teaspoon Saffron; dissolved in:
1 tablespoon Hot water

From: Sarah Henderson <sehender@...> Date: Mon, 13 Sep 1993 19:21:14 -0700 (PDT) From _Food of Life_.

Wash quinces, cut off tops and hollow out(scoop out seeds and some pulp), leaving ½ inch pulp on all sides. Save tops and set fruit aside. Cook split peas in 2 cups water for 30 minutes over medium heat, then drain. OR cook green peas in ¼ cup water for 10 minutes and drain.

Brown onion and meat in 2 Tbsp. oil. Add tomato paste, 2 Tbsp. vinegar or lemon juice, split peas or peas, 1-½ tsp. salt, pepper, and cinnamon. Mix thoroughly. Fill quinces with stuffing, replace tops and place in greased baking dish.

Combine 1 cup water with remaining vinegar or lemon juice, sugar, ½ tsp.

salt, 1 Tbsp. butter, and saffron. Pour over the fruit. Cover and place in preheated 350 degree F oven. Bake 1-½ hours, basting occasionally with juices.

Check to see if fruit is done. Serve with bread, yogurt, and fresh herbs.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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