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Dolmeh Beh
Persian Stuffed Quince
A delightful and aromatic Persian autumn specialty where tender quinces are stuffed with a savory-sweet mixture of ground lamb, rice, split peas, and warm spices, then simmered in a tangy pomegranate sauce until fork-tender and beautifully colored.
đ§ Ingredienser
- 6 Quinces(Choose firm, ripe quinces. They should have a pleasant aroma.)
- 300 g Ground lamb(Can substitute with ground beef or a mix of lamb and beef.)
- 100 g Short-grain rice(Such as Arborio or sushi rice. Rinse well before using.)
- 50 g Yellow split peas(Soaked in water for at least 2 hours or overnight, then drained.)
- 1 tsp Ground cinnamon
- 60 ml Pomegranate molasses(Adjust to taste for desired sweetness and tanginess.)
- 500 ml Water or vegetable broth(For the cooking liquid.)
- 2 tbsp Sugar(Optional, to balance the tartness of the pomegranate molasses.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
đšâđł Instruktioner
- 1
Prepare the Quinces: Wash the quinces thoroughly. Using a sharp knife, carefully slice off the top third of each quince to create a lid. Then, using a spoon or a melon baller, gently scoop out the core and seeds from the remaining bottom part, creating a cavity. Be careful not to pierce through the bottom or sides. Rub the cut surfaces with a little lemon juice (not listed, optional) to prevent browning if preparing ahead.
â±ïž 20 minutes - 2
Make the Filling: In a medium bowl, combine the ground lamb, rinsed rice, drained yellow split peas, cinnamon, salt, and black pepper. Mix well until all ingredients are evenly distributed. The mixture should be fragrant and well-seasoned.
â±ïž 15 minutes - 3
Stuff the Quinces: Loosely fill the cavities of the prepared quinces with the lamb and rice mixture. Do not overstuff, as the rice will expand during cooking. Place the 'lids' back on top of the stuffed quinces.
â±ïž 10 minutes - 4
Arrange and Prepare the Sauce: Select a heavy-bottomed pot or Dutch oven that can snugly fit the stuffed quinces upright. Arrange the stuffed quinces tightly packed in the pot. In a separate bowl, whisk together the pomegranate molasses, water (or broth), and optional sugar. Pour this sauce evenly over the quinces, ensuring they are partially submerged. The liquid should come about halfway up the sides of the quinces.
â±ïž 5 minutes - 5
Simmer the Dolmeh: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid (you can place a piece of parchment paper or foil under the lid to create a better seal), and let it cook for approximately 2 to 2.5 hours. The quinces are done when they are fork-tender and have turned a beautiful reddish-pink hue. Check periodically to ensure there is enough liquid; add a little more hot water or broth if it evaporates too quickly.
â±ïž 2 hours 30 minutes - 6
Rest and Serve: Once cooked, remove the pot from the heat and let the Dolmeh Beh rest, covered, for about 10-15 minutes. This allows the flavors to meld. Carefully serve the stuffed quinces hot, spooning some of the rich, tangy sauce over each one.
â±ïž 15 minutes
đĄ Proffstips
- âThe quinces will naturally turn a beautiful reddish-pink color as they cook in the pomegranate sauce, indicating they are done.
- âThe balance of sweet and sour is key. Adjust the amount of pomegranate molasses and sugar to your preference.
- âThis dish is a wonderful celebration of autumn flavors and is best enjoyed during the cooler months.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For added texture and richness, mix a handful of chopped walnuts into the filling.
- To make it sweeter, increase the amount of sugar or add a tablespoon of honey to the sauce.