Persian Stuffed Quince (dolmeh e Beh)

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 teaspoon tomato paste
  • 1/3 cup vinegar or lemon juice
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 Tbsp. butter, melted
  • 1/4 teaspoon 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 herbs.

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