Roast Pheasant with Caramelized Quince Braise

Polow khoresh-e beh ba qarqavol

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 2 pheasants (about 3 pounds each), fresh or defrosted
  • ¼ cup olive oil

Method

  1. Mix all the ingredients for the brine marinade in a large nonreactive pot. Bring to a boil, remove from heat and allow to cool.
  2. Meanwhile clean the birds, rinsing inside and outside. Place the birds in the cool brine, cover and allow to marinate in the refrigerator for 8 to 24 hours.
  3. Preheat oven to