Name: Barbecued quail with sweet-and-sour syrup
Yield: 6
Ingredients: Quail; 1 small onion, finely grated; Pinch saffron, dry toasted, ground, then dissolved in 1 tbsp boiling water; ½ tsp each ground ginger and cardamom; 2 tbsp olive oil; 6 quails, boned (about 200gm each); Sweet and sour syrup; 80 ml Iranian verjuice (see note) (1/3 cup); 2 tbsp grape molasses; 1 tbsp 1 tbsp lemon juice

Ingredients

Quail

1 small onion, finely grated

Pinch saffron, dry toasted, ground, then dissolved in 1 tbsp boiling water

½ tsp each ground ginger and cardamom

2 tbsp olive oil

6 quails, boned (about 200gm each)

Sweet and sour syrup

80 ml Iranian verjuice (see note) (1/3 cup)

2 tbsp grape molasses

1 tbsp 1 tbsp lemon juice

Method

Main

1.Combine onion, spices and oil in a bowl. Arrange quails in a single layer in a dish, pour over onion mixture and mix well to combine, then cover and refrigerate for 2 hours.

2.For syrup, combine ingredients in a small saucepan over medium heat, bring just to the boil, then set aside.

3.Heat a barbecue or chargrill pan over medium-high heat. Thread quails onto metal skewers and cook for 5 minutes on each side or until golden and cooked through. Serve quail drizzled with syrup.