Persians have produced two dishes (and maybe more) of fruit stuffed with meat, one of apples and the other of quinces, which are exciting and very pleasing.
Either cooking or eating apples do equally well for this dish, although there is less danger that eating apples will disintegrate.
Make the filling. Boil the yellow split peas for about ½ hour until soft. Drain. Fry the chopped onion in oil until soft and only just golden. Add the meat and fry gently until it changes colour. Season to taste with salt, pepper and the cinnamon, and mix in the cooked split peas.
Wash the apples. Core them with an apple corer to within 1 cm (½ inch) of the bottoms, and remove some of t