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Char-grilled quail with rose and pomegranate

Australian Gourmet Traveller Valentine's Day recipe for char-grilled quail with rose and pomegranate.

By Rodney Dunn
  • 10 mins preparation
  • 10 mins cooking plus marinating
  • Serves 2
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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.


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.


Drink Suggestion: Perfumed, musky gewürztraminer. Drink suggestion by Max Allen