Quail Kabab with Verjuice and Saffron

Name: Quail Kabab with Verjuice and Saffron (Kabab-e belderchin)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Make 6 servings
Cuisine: Iranian
Ingredients: 1 package (12-ounces/345 g) lavash bread; 2 tablespoons ground dried rose petals; ½ teaspoon ground cumin; ⅓ cup (80 ml) verjuice (ab-ghureh, unripe grape juice)*; ½ cup (120 g) grape molasses (shireh ye angur)*; ⅓ cup (80 ml) verjuice (ab-ghureh, unripe grape juice)*; ⅓ cup (80 ml) verjuice (ab-ghureh, unripe grape juice)*; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 cup (240 ml) olive oil; ½ cup (120 g) grape molasses (shireh ye angur)*; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 tablespoon grape molasses; 1 tablespoon fresh lime juice; ½ teaspoon freshly ground pepper; ¼ teaspoon coarse salt; 2 teaspoons sea salt; 2 tablespoons lime juice; 1 tablespoon butter; 2 teaspoons freshly ground black pepper; 12 semi-boned quails (leg and wing intact); 6 cloves garlic, peeled and sliced; 1-inch/2.5 cm fresh ginger, peeled, grated

Kabab-e belderchin

Preparation info

Make
6
servings

Difficulty
Medium
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Quail

12 semi-boned quails (leg and wing intact)

Asia
Iran
Main course
Southeast Asia

Method

Rinse the quails and pat dry.
For the marinade: In a nonreactive container, combine the garlic, ginger, olive oil, saffron-rose water, grape molasses, verjuice, lime juice, salt, and pepper. Rub the inside and outside of the quails thoroughly with the marinade mixture.
Make an incision through the thigh of one leg of each quail and slide the end of th