This is adapted from Moro: The Cookbook; the floral
flavour of the rose is magical.
1garlic clove3 tsprosewater, or to taste2 tsplemon juice½ tsp eachground cinnamon and ground cumin2quail, halved lengthwaysTo serve:organic rose petals, pomegranate seeds and coarsely chopped pistachiosRose and quince dressing35 gmquince paste, coarsely chopped30 mlrosewater, or to taste1garlic clove, crushedPinchof ground cinnamon2 tspextra-virgin olive oil1 tsplemon juice
Pound garlic and a pinch of salt to a fine paste in a mortar and pestle. Add rosewater, lemon juice and spices and stir to combine. Place quail in a non-reactive bowl, pour over marinade, turn to coat, cover with plastic wrap and refrigerate to marinate (2 hours).
For rose and quince dressing, whisk quince paste and rosewater in a small bowl until dissolved. Whisk in garlic, cinnamon, olive oil and lemon juice, season to taste and set aside.
Preheat a char-grill or barbecue over high heat. Remove quail from marinade, cook skin-side down until golden and crisp (3-4 minutes), then turn and cook until just cooked through (1-2 minutes). Serve with rose and quince dressing, scattered with rose petals, pomegranate seeds and pistachios.