Despite the fact that quince dolma belongs to Nakhchivan cuisine, this dish can also be found in Baku. Stuffed quince is also cooked in regions such as Turkey and Central Asia, so this dish can be considered the heritage of Turkic-speaking peoples.
No matter how strange quince stuffing sounds, you must try this dish.

Ingredients:
- 4 quinces
- 2 medium-sized onions
- 400 g of lamb meat
- 100 g of boran powder
- 200 g of chestnuts
- 70 g of butter
- 1 bunch of dill
- salt, pepper

Preparation:
Quinces are washed clean. The insides are hollowed out and cleaned, kept in hot water until covered.
Meanwhile, the lamb meat is minced or the bird's head is chopped. It is fried in an oiled pan, then cleaned chestnuts and chopped onions are added and mixed. After adding borage seeds, finely chopped fennel and salt and pepper to taste, the quinces are removed from the water and the juice is extracted. They are filled with the prepared mixture.
A little water is added to it, and the quinces are cooked until soft.

Tip:
You can also use chicken or turkey fillet instead of lamb. You can also use rice and peas in this dish. Also, some places drizzle honey over the quinces before serving, so you might want to check this out.