Persian Stuffed Quince (Dolmeh-e Beh)
4 large quinces similar in size
1/4 cup yellow split peas or green peas
1 onion, finely chopped
1/2 lb. ground meat(lamb or beef)
2 Tbsp. oil
1 tsp. tomato paste
1/3 cup vinegar or lemon juice
2 tsp. salt
1/4 tsp. pepper
1 tsp. cinnamon
1/4 cup sugar
1 Tbsp. butter, melted
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
Wash quinces, cut off tops and hollow out(scoop out seeds and some
pulp), leaving 1/2 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 1/4 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 1/2 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,
1/2 tsp. salt, 1 Tbsp. butter, and saffron. Pour over the fruit.
Cover and place in preheated 350 degree F oven. Bake 1 1/2 hours,
basting occasionally with juices.
Check to see if fruit is done. Serve with bread, yogurt, and fresh