Stuffed quince (dolmeh-e beh)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
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/FRUIT
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