Lamb-Stuffed Quince Dolmas

In this Armenian standby, fragrant fruit meets spiced lamb and rice for a dish that’s equal parts savory, sweet, and tangy.

Published on November 25, 2025

Armenians, like most peoples of the Middle East and Mediterranean, stuff all sorts of foods—peppers, squash, eggplant, grape leaves, and even fruits—with rice, meat, or a combination of the two. Author Barbara Ghazarian fills quince with spiced lamb, the traditional meat of the Armenian table, for a dish that’s tangy, sweet, and savory all at once. Prepare the dolmas a day or two ahead if desired; they reheat beautifully.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Serves
5
Time
1 hour 45 minutes

Photo: Murray Hall • Food Styling: Jason Schreiber

Ingredients

5 large quinces (about 10 oz. each)
¼ cup plus 1 tsp. fresh lemon juice, divided
2 Tbsp. olive oil
½ medium onion, finely chopped
12 oz. ground lamb
½ cup short- or medium-grain rice
1 tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. freshly ground black pepper
One 14½-oz. can diced tomatoes
2 tsp. dried mint
2 garlic cloves, finely chopped
Plain yogurt, for serving

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Instructions

Step 1

Using a cloth, wipe off any fuzz on the quinces’ skin. Square off the quinces by cutting off the tops and bottoms (discard the bottoms). Transfer the tops to a small bowl, cover with water, and add 1 teaspoon of the lemon juice. Set aside.

Step 2

In a large microwave-safe dish, place the quinces and enough water to cover the fruit halfway. Cover loosely with an inverted plate or bowl and microwave on high, flipping the fruit once halfway through, until the fruit is darkened and nearly tender, 12–18 minutes. Transfer the quinces to a plate and set aside until cool enough to handle.

Step 3

Using a sturdy small knife and a spoon (or a melon baller), hollow out each quince, discarding the core and any fibrous bits and leaving a ½-inch rim of flesh. (Be careful not to tear the bottom or sides of the fruit.)

Step 4

To a small skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and golden brown, about 12 minutes. Scrape into a large bowl along with the lamb, rice, salt, allspice, black pepper, and ¼ cup of water. Use your hands to mix well. Loosely stuff each quince to the brim with the lamb mixture (don’t pack them too tightly or the fruit may burst as the rice in the stuffing cooks). Transfer the filled quinces to a heavy pot large enough to hold them in one layer but small enough to pack them close together.

Step 5

In a medium bowl, stir together the tomatoes, mint, garlic, and remaining lemon juice, then pour the sauce over the quinces. Add enough water to just cover the fruit. Wedge the reserved quince tops between the fruits. Place a dinner plate bottom-side up over the quinces. Bring to a boil, then turn the heat to medium-low, cover, and simmer until the quinces are soft and the filling is fully cooked, about 45 minutes.

Step 6

Set aside to cool slightly, then transfer to a platter, spooning some of the cooking liquid and a dollop of yogurt over each portion. Place the quince tops back onto each fruit and serve warm.

Using a cloth, wipe off any fuzz on the quinces’ skin. Square off the quinces by cutting off the tops and bottoms (discard the bottoms). Transfer the tops to a small bowl, cover with water, and add 1 teaspoon of the lemon juice. Set aside.
In a large microwave-safe dish, place the quinces and enough water to cover the fruit halfway. Cover loosely with an inverted plate or bowl and microwave on high, flipping the fruit once halfway through, until the fruit is darkened and nearly tender, 12–18 minutes. Transfer the quinces to a plate and set aside until cool enough to handle.
Using a sturdy small knife and a spoon (or a melon baller), hollow out each quince, discarding the core and any fibrous bits and leaving a ½-inch rim of flesh. (Be careful not to tear the bottom or sides of the fruit.)
To a small skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and golden brown, about 12 minutes. Scrape into a large bowl along with the lamb, rice, salt, allspice, black pepper, and ¼ cup of water. Use your hands to mix well. Loosely stuff each quince to the brim with the lamb mixture (don’t pack them too tightly or the fruit may burst as the rice in the stuffing cooks). Transfer the filled quinces to a heavy pot large enough to hold them in one layer but small enough to pack them close together.
In a medium bowl, stir together the tomatoes, mint, garlic, and remaining lemon juice, then pour the sauce over the quinces. Add enough water to just cover the fruit. Wedge the reserved quince tops between the fruits. Place a dinner plate bottom-side up over the quinces. Bring to a boil, then turn the heat to medium-low, cover, and simmer until the quinces are soft and the filling is fully cooked, about 45 minutes.
Set aside to cool slightly, then transfer to a platter, spooning some of the cooking liquid and a dollop of yogurt over each portion. Place the quince tops back onto each fruit and serve warm.

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