Recipe - Stuffed Quince (Dolmeh-E Beh)

4 lg Quinces similar in size
One fourth cup Yellow split peas or green
peas
1 Onion; finely chopped
One half pound Ground meat (lamb or beef)
2 tablespoon Oil
1 teaspoon Tomato paste
1/3 cup Vinegar or lemon juice
2 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Cinnamon
One fourth cup Sugar
1 tablespoon Butter; melted
One fourth teaspoon Saffron; dissolved in:
1 tablespoon Hot water

From: Sarah Henderson sehender@reed.edu

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 One half 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 One fourth 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, 1One half 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, One half tsp.
salt, 1 Tbsp. butter, and saffron. Pour over the fruit. Cover and place in
preheated 350 degree F oven. Bake 1One half 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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