Name: Dolmeh Sib (Persian Stuffed Apples)
Cuisine: Persian
Ingredients: Butter; 12 large tart apples; 60–90 g (2–3 oz) yellow split peas; 2 tablespoons oil; 1 onion, finely chopped; Salt and black pepper; 500 g (1 lb) beef, minced; ½ teaspoon ground cinnamon; 5–6 tablespoons wine vinegar; 150 ml (¼ pint) water; 1–2 tablespoons sugar

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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.

Ingredients

12 large tart apples
Butter

Method

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of