By Nevin Halici
When Claudia Roden ate quince dolmas in Konya, she showed her knowledge of local cooking by remarking: “The Imam loved aubergine dolmas and I love quince dolmas.’ For this reason I am naming this dish Claudia’s Delight.
To prepare the stuffing, soak the currants in warm water for 30 minutes, wash and drain. Soak the rice in 200ml/7fl oz warm water with 1tsp salt, and leave until cool. Wash and drain. Put it in a