Free Recipe Stuffed Quince (Dolmeh-E Beh)
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Stuffed Quince (Dolmeh-E Beh) Recipe
4 lg Quinces similar in size
1/4 c Yellow split peas or green
-peas
1 Onion; finely chopped
1/2 lb Ground meat (lamb or beef)
2 tb Oil
1 ts Tomato paste
1/3 c Vinegar or lemon juice
2 ts Salt
1/4 ts Pepper
1 ts Cinnamon
1/4 c Sugar
1 tb Butter; melted
1/4 ts Saffron; dissolved in:
1 tb Hot water
Stuffed Quince (Dolmeh-E Beh) Preparation
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 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 herbs. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 4
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