Stuffed Quince (dolmeh-e Beh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 4 | 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 | T | Oil |
| 1 | t | Tomato paste |
| 1/3 | c | Vinegar or lemon juice |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | t | Cinnamon |
| 1/4 | c | Sugar |
| 1 | T | Butter, melted |
| 1/4 | t | Saffron, dissolved in: |
| 1 | T | Hot water |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 7.6mg
Sodium: 1345mg
Potassium: 161.9mg
Carbohydrates: 29g
Fiber: 3.4g
Sugar: 14g
Protein: 3.3g