Dolmeh Quince

Dolmeh Quince

Dolmeh is one of the delicious foods of the people of Iran, which is prepared in different types and different ways.

The method of preparing the dolmeh Quince is easy because because this fruit is round like a potato, you just have to empty it and pour the necessary ingredients for the dolmeh into it and let it cook.

Ingredients :

  1. Cobs: 50 g
  2. Salt: To the extent necessary
  3. Black pepper seeds: To the extent necessary
  4. Dilmeh sauce: according to the order
  5. Rice: 1 cup
  6. White vinegar: To the extent necessary
  7. Quince: 4 pieces
  8. Onion: 1 piece
  9. Liquid oil (for frying): To the extent necessary
  10. Minced meat (mixture of mutton and beef): 300 g
  11. Tomato paste: 1 tablespoon
  12. Turmeric: 1 tablespoon
  13. Chopped parsley: 30 grams
  14. Saffron: 40 ml

Baking steps

First, soak the cotyledons from the night before.

Drain the soaked cobs, then pour it into a saucepan with some water and cook over low heat for 3 hours.

At the end of cooking the cobs, add some salt to it and drain it. Prepare the dolmeh sauce.

Drain the soaked rice and pour it into a pot of boiling water and put it on high heat for 10 to 14 minutes until it is ready, then drain.

Cut off the head with a knife and set aside.

Then empty the inside of the Quince with a teaspoon so that its wall diameter is one centimeter (be careful not to puncture the floor and wall).

Put the prepared Quince in a bowl of water and a little vinegar so that they do not turn black, then take them out of the bowl.

Fry the onion in a pan with hot oil over a gentle heat until soft and translucent.

Then add the meat and continue to fry until the water is completely drained (while doing this, open the meat with the back of a wooden spoon).

Fry the tomato paste in a separate pan containing hot oil over a gentle heat until it is nicely colored.

Then add it along with the cobs, rice, turmeric, some salt and black pepper to the pan containing the meat and fry.

Add parsley and stir.

Remove the pan from the heat and fill the inside of the pan with the meat mixture.

Then cover them with the set head aside.

Put the Quince in a saucepan and pour the prepared curd sauce with some water in the pot so that the water covers half of the curds.

Put the pot on low heat for 45 minutes to cook and thicken the sauce.

At the end of cooking, add saffron to it.

After cooking, pour the dolmeh into the desired dish and serve.

How to prepare dolmeh sauce:

Fry an onion (chopped gem) in a pan containing hot oil on a low heat until golden.

Then add a teaspoon of turmeric (powdered) and fry.

Add 2 tablespoons of tomato paste to it and continue frying until the tomato paste is colorful.

Add 100 grams of prunes with 250 ml of water and season the sauce with some broth, salt and black pepper seeds (crushed).

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