Quail Kabab

Name: Quail Kabab (Kabab-e Belderchin)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 6
Cuisine: American
Ingredients: ½ cup/120 ml verjuice (unripe grape juice/ab-ghureh) or ¼ cup/60 ml fresh lime juice; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 12 semi-boned or whole quail (legs and wings intact); A mixture of ¼ teaspoon coarse sea salt, ½ teaspoon freshly ground pepper, and 2 tablespoons ground dried rose petals; 6 flat, ½ in/1 cm-wide, sword-like metal skewers, or 12 wooden skewers, soaked for 1 hour.; 1 teaspoon grape molasses (optional); 1 cup/240 ml oil; 1 tablespoon fresh lime juice; 2 tablespoons butter; 1 teaspoon freshly ground pepper; 1 teaspoon fine sea salt; 1 package (12 oz/340 g) lavash bread or 1 lb/450 g baby arugula; 2 cups/480 ml buttermilk; 1 cup/85 g chopped fresh basil and tarragon leaves; 4 bay leaves; 2 cloves garlic, peeled; 2 tablespoons salt; 1 onion peeled and quartered

Kabab-e Belderchin

Preparation info

Serves:
6

Difficulty
Easy
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Quail kabab is very popular around the Caspian. In the U.S. you can find semi-boned quail as well as whole birds. Both work well for this kabab, as well as for the pan-roasted and deep-fried variations.

Ingredients

Brine

2 tablespoons salt
1 onion peeled and quartered
2 cloves

Asia
Americas
Iran
United States
Main course

Method

For the brine: In a saucepan, add 8 cups/1.9 l water and the ingredients for the brine and bring to a boil. Add the quail and parboil for 2 minutes. Drain and allow to cool.<