📝 About This Recipe
This exquisite dish celebrates the delicate, rich flavor of quail by pairing it with a sweet and tangy pomegranate molasses glaze, a hallmark of Levantine cuisine. The birds are marinated in a fragrant blend of warm spices like cumin and coriander, then roasted until the skin is beautifully lacquered and the meat remains succulent. It is an elegant, jewel-toned centerpiece that brings a touch of exotic sophistication and vibrant acidity to any dinner table.
🥗 Ingredients
The Quail
- 8 pieces Whole quails (semi-boneless preferred, patted dry)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
Pomegranate Glaze & Marinade
- 1/2 cup Pomegranate molasses (high quality, pure)
- 2 tablespoons Honey (wildflower or clover)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Fresh ginger (finely grated)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/4 teaspoon Ground cinnamon
For Garnish
- 1/2 cup Pomegranate arils (fresh seeds)
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 1/4 cup Pistachios (toasted and roughly chopped)
👨🍳 Instructions
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1
Thoroughly pat the quails dry using paper towels. This is crucial for achieving a crispy, lacquered skin.
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2
In a medium mixing bowl, whisk together the pomegranate molasses, honey, minced garlic, grated ginger, lemon juice, cumin, coriander, and cinnamon until well combined.
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3
Reserve 1/4 cup of this mixture in a small bowl to use as a final glaze later. Use the remaining mixture to coat the quails thoroughly.
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4
Place the quails in a large glass dish or a zip-top bag. Pour the marinade over them, ensuring they are evenly coated. Refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.
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5
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire cooling rack on top of the sheet.
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6
Remove the quails from the marinade and let the excess drip off. Season them lightly with sea salt and black pepper.
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7
Arrange the quails on the wire rack, breast-side up, making sure they aren't touching each other to allow for even airflow.
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8
Roast in the center of the oven for 10 minutes. The high heat will begin to caramelize the sugars in the molasses.
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9
Using a pastry brush, generously apply the reserved 1/4 cup of glaze over the breasts and legs of the birds.
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10
Return to the oven and roast for an additional 8-10 minutes. The quails are done when the skin is dark and glossy, and the internal temperature reaches 160°F (71°C).
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11
Remove from the oven and let the quails rest on the rack for 5 minutes. This allows the juices to redistribute, ensuring tender meat.
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12
Transfer to a serving platter. Garnish generously with pomegranate arils, fresh mint, and toasted pistachios before serving hot.
💡 Chef's Tips
Always pat the birds completely dry before marinating; moisture is the enemy of a good sear and a sticky glaze. Watch the quails closely in the last 5 minutes of cooking, as the sugar in the pomegranate molasses can burn quickly if the oven has hot spots. If you cannot find pomegranate molasses, you can make your own by simmering 2 cups of pomegranate juice with 1/4 cup sugar and a splash of lemon until reduced to a thick syrup. For a spicy kick, add a teaspoon of Aleppo pepper or crushed red chili flakes to the marinade. Using a wire rack is essential; it prevents the bottom of the birds from becoming soggy in their own juices.
🍽️ Serving Suggestions
Serve over a bed of fluffy saffron-infused basmati rice or a jeweled couscous with dried apricots. Pair with a crisp, dry Rosé or a light-bodied red wine like a Pinot Noir or Gamay to complement the tartness. A side of roasted carrots with cumin or a fresh cucumber and tomato fattoush salad provides a refreshing contrast. Offer a small bowl of labneh or thick Greek yogurt seasoned with sumac on the side for dipping. Provide finger bowls with warm lemon water, as eating quail often requires getting your hands a little messy!