Quinces with Lamb and Rice Stuffing

Name: Quinces with Lamb and Rice Stuffing (Dolmeh-ye beh)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ½ teaspoon cayenne; 2 cups (480 ml) broth or water; ½ cup (120 ml) oil or butter (110 g); ¼ cup (60 ml) balsamic vinegar; ½ pound (225 g) ground meat (lamb, beef, chicken thighs, or fish fillets); 1 onion, peeled and thinly sliced; ¼ cup (50 g) rice, cleaned and washed; 1 tablespoon tomato paste; ¼ cup (60 ml) fresh lime juice; 1 teaspoon dried mint; ½ teaspoon turmeric; ½ cup (120 g) grape molasses or brown sugar; ½ cup (120 ml) water; 6 medium-sized quinces; 1 tablespoon butter; 2 teaspoons sea salt; ½ teaspoon freshly ground pepper; ¼ teaspoon saffron dissolved in 1 tablespoon hot water; 6 tablespoons brown sugar; 2 teaspoons ground cumin

Dolmeh-ye beh

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Filling

½ cup (120 ml) oil or butter (110 g)

Asia
Iran
Main course
Starter
Southeast Asia
Gluten-free

Method

To make the filling: Heat the oil in a medium sized skillet and brown onion and meat over medium heat. Add the rest of the ingredients for the filling. Mix well Cover and simmer for 15 minutes over low heat. Remove from heat and set aside.
Wash and rub quinces. Cut off tops and se