Armenia - Apples and Quinces Stuffed with Meat and Rice (Ashtarak Dolma)

[Olga Drozd]

Armenia - Apples and Quinces Stuffed with Meat and Rice (Ashtarak Dolma)

This artful combination is much esteemed by Caucasian Armenians.

1 pound lean ground lamb
1 medium onion, finely chopped
1/3 cup uncooked long grain white rice, washed and drained
1/4 cup finely chopped fresh herbs (coriander, marjoram, savory, and mint or tarragon)
Salt and freshly ground black pepper to taste

4 medium tart eating apples such as Granny Smith (do not peel)
4 medium quinces (do not peel)

1/3 cup dried apricots
1/3 cup pitted dried prunes
3 Tablespoons sugar or to taste
2 Tablespoons butter
2 cups beef broth
1/4 cup finely chopped parsley

Combine the meat, onion, rice, herbs, and salt and pepper in a bowl.  Knead thoroughly until the mixture is well blended and smooth.  Taste for seasoning.

Cut about 1/2 inch off the stem ends of the apples and quinces and reserve.  These will later be used as lids.  Scoop out the cores to withing 1/2 inch of the bottoms and remove some of the pulp, leaving a 1/3 to 1/2 inch thick shell all around.

Spoon the meat mixture into the fruit shells.  Cover with the reserved tops.  Arrange them side by side in a heavy pan.  Scatter the dried apricots and prunes around the stuffed fruits.  Sprinkle with the sugar and dot with the butter.  Pour the broth into the pan.  Cover and simmer about 50 minutes or until the apples and quinces are tender but still intact, not mushy.  If necessary a little more broth may be added.  Carefully transfer the dolmas to a heated serving platter.  Sprinkle with the parsley and serve with the pan juices.  Serves 4.

NOTE:  The scooped out fruit pulp may be chopped and added to the pan with the broth.