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Char-grilled quail with rose and pomegranate

This is adapted from Moro: The Cookbook; the floral flavour of the rose is magical.

You'll need

1 garlic clove 3 tsp rosewater, or to taste 2 tsp lemon juice ½ tsp each ground cinnamon and ground cumin 2 quail, halved lengthways To serve: organic rose petals, pomegranate seeds and coarsely chopped pistachios   Rose and quince dressing 35 gm quince paste, coarsely chopped 30 ml rosewater, or to taste 1 garlic clove, crushed Pinch of ground cinnamon 2 tsp extra-virgin olive oil 1 tsp lemon juice


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Perfumed, musky gewürztraminer.

Featured in

Feb 2010

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