Armenian Stuffed Quince
Etchmiadzin Dolma
A traditional Armenian dish where quinces are hollowed out and filled with a savory mixture of minced lamb, rice, and aromatic spices, then slow-cooked until tender. This dish, known as Etchmiadzin Dolma, offers a unique blend of sweet, savory, and fragrant flavors, showcasing the fruit's ability to absorb and complement rich fillings.
🧂 Ingredients
- 4 Large quinces
- 500 g Ground lamb
- 1/2 cup Short- or medium-grain rice, rinsed
- 1 medium Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1/4 cup Pine nuts or walnuts, toasted
- 2 tbsp Raisins
- 1 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1 tsp Salt
- 1/2 tsp Freshly ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Grape syrup (or pomegranate molasses)
- 2 cups Water or lamb stock
- 2 tbsp Lemon juice
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Prepare the quinces: Peel the quinces, cut them in half lengthwise, and carefully scoop out the cores, leaving about a 1/4-inch thick wall. Place the hollowed-out quince halves in a bowl of lemon water to prevent browning.
💡 Pro Tips: Using lemon water keeps the quince from oxidizing and turning brown. - 2
Prepare the filling: In a large bowl, combine the ground lamb, rinsed rice, chopped onion, minced garlic, toasted pine nuts or walnuts, raisins, cinnamon, allspice, salt, and pepper. Mix well with your hands until thoroughly combined.
💡 Pro Tips: Toasting the nuts enhances their flavor and texture. - 3
Stuff the quinces: Drain the quince halves and pat them dry. Loosely spoon the lamb and rice mixture into each quince half, mounding it slightly. Do not pack too tightly, as the rice will expand during cooking.
💡 Pro Tips: Stuffing loosely allows the rice to cook properly and prevents the quince from bursting. - 4
Sear the filling (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Brown the stuffed quince halves on all sides for about 2-3 minutes per side. This helps to seal the filling and add color.
💡 Pro Tips: Searing adds an extra layer of flavor and helps the filling hold its shape. - 5
Arrange the stuffed quinces in a baking dish. In a small bowl, whisk together the grape syrup (or pomegranate molasses), lemon juice, and water or lamb stock. Pour this liquid around the quinces in the baking dish.
💡 Pro Tips: The liquid will help steam the quinces and create a flavorful sauce. - 6
Cover the baking dish tightly with foil or a lid. Bake for 45-60 minutes, or until the quinces are tender when pierced with a fork and the filling is cooked through. Cooking time may vary depending on the size and ripeness of the quinces.
💡 Pro Tips: Check for tenderness by piercing with a fork; it should go in easily. - 7
Remove from the oven, let rest for a few minutes, and serve hot, spooning some of the cooking liquid over each stuffed quince.
💡 Pro Tips: This dish is excellent served with a side of plain yogurt or a fresh green salad.
💡 Pro Tips
- ✓If grape syrup is unavailable, pomegranate molasses provides a similar tangy-sweet flavor.
- ✓For a vegetarian version, omit the lamb and use a mixture of rice, sautéed vegetables (like mushrooms and bell peppers), nuts, and dried fruits.
- ✓Ensure the rice is rinsed well to remove excess starch, which can make the filling gummy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of saffron to the filling for a more aromatic and luxurious dish.
- Incorporate finely chopped dried apricots or dates into the filling for added sweetness.
- Serve with a dollop of thick, strained yogurt.