This traditional Persian dish, Dolmeh-e Beh, transforms firm, tart quinces into a tender, aromatic masterpiece. The fruit is hollowed and stuffed with a savory filling of ground meat, cooked split peas, and warm spices like cinnamon and pepper. As it bakes, the quinces soften and absorb the rich, buttery saffron-infused syrup, creating a harmonious blend of sweet and sour flavors. The texture becomes luxuriously soft, while the filling remains hearty and satisfying. It’s a sophisticated centerpiece that shines at autumn dinners or special family gatherings. Serve it warm with crusty bread to soak up the delicious juices, alongside a dollop of cool yogurt to balance the spices. This recipe captures the essence of Persian hospitality, offering a comforting yet elegant meal that is sure to impress guests and delight the senses with its unique flavor profile.
Stuffed Quince (Persian)
Description
This traditional Persian dish, Dolmeh-e Beh, transforms firm, tart quinces into a tender, aromatic masterpiece. The fruit is hollowed and stuffed with a savory filling of ground meat, cooked split peas, and warm spices like cinnamon and pepper. As it bakes, the quinces soften and absorb the rich, buttery saffron-infused syrup, creating a harmonious blend of sweet and sour flavors. The texture becomes luxuriously soft, while the filling remains hearty and satisfying. It’s a sophisticated centerpiece that shines at autumn dinners or special family gatherings. Serve it warm with crusty bread to soak up the delicious juices, alongside a dollop of cool yogurt to balance the spices. This recipe captures the essence of Persian hospitality, offering a comforting yet elegant meal that is sure to impress guests and delight the senses with its unique flavor profile.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Wash quinces, cut off the tops, and hollow out the centers, scooping out seeds and enough pulp to leave a 1/2 inch thick wall. Set aside the tops.
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Cook split peas in 2 cups of water for 30 minutes over medium heat, then drain. (If using green peas, cook in 1/4 cup water for 10 minutes and drain).
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In a skillet, heat 2 Tbsp oil over medium heat. Brown the chopped onion and ground meat until cooked through.
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Add tomato paste, 2 Tbsp of the vinegar or lemon juice, the cooked peas, 1 1/2 tsp salt, pepper, and cinnamon to the meat mixture. Stir well and cook for a few minutes. Remove from heat.
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Fill the hollowed quinces with the meat and pea mixture. Replace the tops on each quince.
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Place the stuffed quinces in a greased baking dish.
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In a small bowl, combine 1 cup water, the remaining vinegar or lemon juice, sugar, 1/2 tsp salt, melted butter, and saffron.
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Pour the liquid mixture evenly over the quinces in the baking dish.
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Cover the dish and bake for 1 1/2 hours, basting occasionally with the juices.
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Check for doneness; the quinces should be tender when pierced with a fork.
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Serve warm with bread, yogurt, and fresh herbs.
Note
Substitutions: If quinces are unavailable, firm apples or pears can be used, though the flavor profile will be less tart. You can also omit the meat for a vegetarian version, increasing the amount of peas or adding walnuts.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Tips: Quinces can be quite hard and astringent when raw, so ensure they are fully cooked until soft. The saffron adds a beautiful golden color and distinct aroma; do not skip it if possible.
