CONTEST MAIN DISH:Meat & Vegie Stuffed Quince (Dolmeh-e Beh)

MEAT AND VEGETABLE STUFFED QUINCE (Dolmeh-e Beh)
Adapted by BumbleBeeBoogie

4 large quinces similar in size
1/4 cup yellow split peas or 1 cup fresh or frozen green peas
1 onion, peeled and finely chopped
1/2 pound ground meat(lamb or beef)
2 tablespoon vegetable oil
1 teaspoon canned tomato paste
1/3 cup vinegar or lemon juice
2 teaspoon salt
freshly ground black pepper, to taste
1 teaspoon ground cinnamon
1/4 cup granulated white sugar
1 tablespoon butter, melted
1/4 teaspoon or a pinch of saffron, dissolved in 1 tablespoon hot water

Wash the quinces, cut off the tops and hollow out(scoop out seeds and some pulp), leaving 1/2-inch pulp on all sides. Save the quince tops and set the fruit aside.

Cook the split peas in 2 cups water in a pot for 30 minutes over medium heat, then drain. OR ALTERNATIVELY, cook fresh or frozen green peas in 1/4 cup water for 10 minutes and drain.

In a hot skillet, brown the onion and meat in 2 tablespoons of the oil. Add the tomato paste, 2 tablespoons of vinegar or lemon juice, split peas or green peas, 1-1/2 teaspoons salt, pepper, and cinnamon. Mix thoroughly.

Preheat the oven at 350 degrees F.

Fill the quinces with the stuffing, replace the tops and place the quinces in a buttered casserole dish.

Combine 1 cup water with remaining vinegar or lemon juice, sugar, 1/2 teaspoon salt, 1 tablespoon butter, and the saffron. Pour over the fruit. Cover and place the casserole in the oven. Bake for 1-1/2 hours, basting occasionally with the juices.

Check to see if the fruit is done. Serve with bread, yogurt, and fresh herbs of your choice.