A winter quince dessert from Isparta, simmered with grape molasses, rice, butter, and gentle spice.
16 min prep 34 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Peel the quinces, cut them into large cubes, and toss with lemon juice so they do not darken.
Rinse and drain the rice, then add it to the pot with the quince.
Add the water, grape molasses, granulated sugar, cinnamon, and cloves to the pot.
Bring the mixture to a boil over medium heat, then lower the heat.
Cook the ayva galyasi for 30 to 34 minutes, until the quinces soften and the rice swells.
Add the butter, remove the cloves, and rest the dessert for 5 minutes.
Divide the Isparta ayva galyasi into warm bowls and spoon its syrup over the top.
💡 Tip: If the quinces are very tart, increase the molasses by a spoonful; the acidity of quince in Turkish markets changes noticeably from week to week.
🍽️ Serving suggestion: Serve ayva galyasi warm with clotted cream or unsweetened Turkish coffee if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
4
g protein
58
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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