Peel off the quinces and cut them into halves, take the core and the hard flesh around the core out to have a bowl-like shape. Soak in lemon juice so that it does not tarnish while you are preparing the stuffing.
Leave 2 tablespoons of the flesh carved from around the core aside to be used later.
Stuffing
Grate the onion.
Chop up the parsley.
Grate the tomato.
Crush the garlic.
Grate the ginger.
Add salt and spices.
Mix all ingredients thoroughly, add the beef mince and mix them all.
For cooking water
First cut the onion in half and chop into thin circles, then sauté chopped onions and garlic with olive oil, add grated tomato, tomato paste and 2 tablespoons of carved flesh of quince left aside.
Put salt and cinnamon stick.
Add enough water so that the stuffing stays just below the water level.
Fill the quinces with a bowl like shape with stuffing as much as they can take.
Cook on high heat for 5 minutes, then on low heat until the quinces get soft.
Sprinkle finely chopped parsley and pomegranate atop. Optional: You can add some sugar-free molasses before serving.
