This recipe uses the delicate quail. We stuff the small bird with fragrant spices, fruits and nuts and serve with bread or rice. The left over meat can also be used to stuff pastries or samosas.

Quails Stuffed with Rose Petals - Belderchineh Too Por

Serves 6


10 Quails

Stuffing -

white Onion - 1 finely chopped

2 garlic cloves

11/2 tsp salt

2 tbsp olive oil

1 tbsp butter

large pinch of tumeric

500ml chicken stock

handful of dried rose petals

25g raw pistachios

15g dried barberries or cranberries

25g pitted cherries

2 tbsp sugar

Sauce -

125ml orange juice

1 tbsp pomegranate molasses

3 tbsp lemon

pinch of saffron

2 tbsp butter


fresh and dried rose petals



Pre-heat the oven at 200 °C

The stuffing -

Fry the onions and garlic till golden

Stir in salt, pepper and tumeric then add rice

Stir in rice then add lemon juice, zest and chicken stock

Let the mixture simmer on a low heat for 15 minutes

Sprinkle on your rose petals and put it aside to cool

Add all the ingredients for the sauce together in a pan and just warm it through on a medium heat

Then rub the sauce all over the cleaned quails

Mix the rice mixture with the dried fruit, pistachios and sugar and stuff the birds with this delicious stuffing

Once stuffed and on the roasting tray season with salt and pepper

Pop them in the oven for 30 - 35 minutes and baste occasionally with the sauce

Leave them to rest for 10 mins and sprinkle with rose petals and pistachios for the THK factor!

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