Golden quinces hollowed and stuffed with spiced lamb and rice, braised until tender in a sweet-savory broth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: braising juices, fresh mint
Accompaniments: steamed rice
Instructions
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1
Cut tops off quinces, hollow out cores leaving walls intact.
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2
Mix lamb, par-cooked rice, onion, cinnamon, cumin, salt, and pepper.
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3
Stuff quinces with the filling, replace tops.
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4
Arrange in a baking dish. Mix water, sugar, and butter, pour around quinces.
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5
Cover tightly, braise in oven at 180°C for 1.5 hours until quinces are tender.
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6
Baste occasionally with pan juices. Serve with the reduced braising liquid.
Did You Know?
Quince was known as the golden apple in ancient Persia, and stuffing it with meat was considered a dish worthy of kings.
Chef's Notes
Equipment Tips
- baking dish
- corer
- saucepan
Garnishing
braising juices, fresh mint
Accompaniments
steamed rice
The Story Behind Behi Dulma
Behi dulma comes from the Persian tradition of dolmeh — stuffing fruits and vegetables with meat and rice. Quinces grow abundantly in Tajikistan's Fergana Valley, and this autumn dish celebrates the harvest season with its unique combination of tart fruit and aromatic lamb.
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