Name: B’stilla aux Pigeons
Cuisine: Iranian
Ingredients: 1 packet (heaped teaspoon) powdered saffron; 4 cloves garlic, peeled and finely chopped; 1 Spanish onion, peeled and coarsely grated; 6 hard-boiled eggs, shelled and chopped; 1 teaspoon powdered ginger; 24 warkha pastry leaves; 2 egg yolks, beaten with a little water; groundnut (peanut) oil; melted butter; salt; 100 g/¼ lb (½ cup) butter; 6 young pigeons, boned and quartered; pigeon giblets; 1 packet (heaped ½ teaspoon) powdered saffron; powdered cinnamon; 900 ml/1½ pints (3¾ cups) water; icing (confectioners’) sugar; icing sugar; 1–2 teaspoons powdered cinnamon; 4 tablespoons orange-flower water; 3 tablespoons orange-flower water; 6 tablespoons melted butter; 6 tablespoons olive oil; 1½ teaspoons coarse salt; 6 tablespoons icing (confectioners’) sugar; 450 g/1 lb (4 cups) ground almonds; 6 sprigs fresh green coriander, chopped; 1 teaspoon freshly ground black pepper; 6 sprigs flat-leafed (Italian) parsley, chopped

Preparation info

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

24 warkha pastry leaves
melted butter
2 egg yolks, beaten with a little

Method

The day before you want to serve the b’stilla, rub the pigeon quarters and giblets with salt, leave for 1 hour, then wash off salt, drain and dry. Place pigeon quarters and giblets in a large bowl.
To make the chermoula, combine all the ingredients in a bowl, then pour over pigeons and giblets. Rub in well, then leave to marinate for at least 2 ho

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B’stilla aux Pigeons

Ingredients

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