Name: Stuffed Quince (Komshis Tolma)
Yield: Serves 6
Cuisine: Turkish
Ingredients: ¾ pound beef sirloin; Pinch ground coriander seed; 2 tablespoons minced fresh dill, or 1 teaspoon dried; 2 tablespoons minced fresh tarragon, or 1 teaspoon dried; Pinch ground cinnamon; ¾ cup coarsely chopped dried apricots; 2½ cups beef broth; 1 garlic clove, peeled and minced; 2 tablespoons butter; 2 tablespoons cooked rice (it should be al dente); ¼ teaspoon freshly ground black pepper; 6 quince; ½ teaspoon salt; 1 small onion, peeled and minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Stuffed vegetables are popular throughout Georgia. While filled grape leaves are closely associated with Turkish cuisine, in Georgia you’re as likely to eat stuffed quince, tomatoes, or eggplant. In a departure from Turkish practice, rice is rarely used as the main filling component. It serves instead as a binding ingredient, as in the following recipe for stuffed quince with meat. The combination of fruit and meat yields a wonderful sweet-sour flavor. Try this dish in the autumn, when quin