Hamin is the Hebrew word for cholent, and it derives from the word ham for "hot." Some Sephardic communities use this word, as do the Persian and Italian Jews. There are also many versions of hamin; this is an Afghan recipe. The Jews of Afghanistan have a very economical way of cooking for the Sabbath. This chicken stew is cooked in the bottom of a double earthenware pot; the top part contains fish with tomatoes. You can cook 2 meals at the same time, and the fish is served on Friday night while the stew is offered at midday on Saturday. Use the same technique with a large double boiler or 2 level steamer, covering the holes with foil. Quinces are large yellow fruits which look like apples but have a much tougher and more sour flesh. The flesh turns an attractive pink when cooked, and is delicious with meat or chicken, or stewed with sugar and cloves as a dessert. Quinces figure prominently in Persian, Afghan, and Kurdish cooking. Dried rosebuds are available from Middle Eastern shops.