This fragrant dish of quail with chick peas, saffron and herbs is from Saraban – A chef’s journey through Persia by Grey and Lucy Malouf.
Heat some olive oil over low heat in a large heavy-based pot with a lid. Gently fry 2 finely sliced red onions and 4 finely sliced cloves of garlic until soft and translucent. Meanwhile soak some saffron in 2 tablespoons of boiling water and set aside. Add ½ a teaspoon of lightly crushed cardamom seeds and ½ a teaspoon of dry oregano to the onions. Cook a little longer then remove to a plate. Add a little more oil to the pot and turn the heat up. Season 6 quails with salt and freshly ground black pepper and brown them on each side. Now reduce the heat again and return the onions to the pot along with a drained can of chick peas, 2 large or 4 small carrots cut into pieces, â…“ of a cup of fresh oregano leaves, 8 sprigs of fresh thyme, a bay leaf, 300ml (10 fl oz) of good chicken stock and the saffron water. Bring to boil then cover the pot, lower the heat and simmer slowly for 1 – 1½ hours until the quail are tender. Towards the end of the cooking time add 2 tablespoons of currants and simmer for a few minutes. Season to taste with salt and add a squeeze of lemon juice.
I served the quail with a bulgur (burghul) and zucchini pilaf. Heat some butter and oil in a saucepan and quickly fry the sliced zucchini until barely tender, seasoning to taste. Remove to a bowl. Add the bulgur to the same saucepan. When it’s hot and a little toasted add double the quantity of boiling water and salt to taste. Cover and cook for 15-25 minutes (un-hulled bulgur will take longer). Chop some fresh dill and when the bulgur is ready, stir through the zucchini, some chopped fresh dill and plenty of freshly ground black pepper.
michelle picker cooks 