Quails Stuffed with Rose Petals - Belderchineh Too Por
Serves 6
Ingredients
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
Serve
fresh and dried rose petals
pistachios
Method
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!
