Name: Pan-Roasted Quail Infused with Verjuice Served with Tart Cherry Rice & Lamb Meatballs under a Lavash Bread Crust (Albalu polow ba kufteh-o belderchin)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 12 semi-boned quails (leg and wing intact) or 3 Cornish hens, halved; 2 tablespoons butter; ½ cup grape molasses (shireh-ye angur); 1 cup tart cherry syrup; 3 teaspoons salt; 1 tablespoon butter; 2 teaspoons freshly ground black pepper; 1 tablespoon canola oil; 1 teaspoon ground saffron dissolved in 2 tablespoons rosewater; 2 tablespoons lime juice; ⅓ cup verjuice (unfermented juice of unripe grapes); 6 cloves garlic, peeled and crushed; 1 inch fresh ginger, peeled and grated; 1 cup olive oil

Preparation info

Servings:
6

Difficulty
Medium
Ready in
30 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

12 semi-boned quails (leg and wing intact) or 3 Cornish hens, halved
2

Method

Quails

For the marinade, combine the garlic, ginger, olive oil, saffron rosewater, grape molasses, verjuice, lime juice, salt and pepper. Rub the inside and outside of the bird thoroughly with the marinade mixture.
Make an incision through the thigh of one leg of each quail and slide the end of the other leg through it to keep