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…… Continue reading quail and chick pea stew + bulgur and zucchini pilaf