For buttered rice, melt butter in a medium saucepan over medium heat. Add vermicelli and cook, stirring, for 3 minutes or until golden brown. Add rice, 1 tsp salt and 1 litre water and stir to combine. Cover and bring to the boil over high heat, then reduce to a simmer, cover and cook for 12 minutes or until all the liquid is absorbed. Fluff up the rice with a fork.
For baharat spice mix, grind all the spices in a spice grinder or with a mortar to a fine powder. Store in an airtight container for up to 8 weeks.
Preheat oven to 220C. Place quail flesh-side up on a tray and pat dry with paper towels, then turn and season skin with sea salt and baharat. Heat oil in a large ovenproof frying pan over high heat, add quail skin-side up and fry for 1 minute, then transfer to the oven and cook until golden brown (about 15 minutes). Serve with rice and torn figs.