Quail With Rice &Pomegranate (TURKEY )



  • 4 quails
  • 4-5 mini carrots
  • 1 tablespoon of olive oil
  • 1 teaspoon molasses
  • Salt
  • Black pepper

for rice

  • 1 cup wild rice
  • 1 capia pepper (small chopped)
  • 2 tablespoons of pomegranate
  • 2 tablespoons almonds (peeled and crushed)
  • 1 tablespoon of butter
  • 1 tablespoon of parsley (finely chopped)
  • 1 teaspoon salt
  • 1 pinch of black pepper

Mix olive oil, molasses and spices in a bowl. Dip the carrots in this sauce and place them on a baking tray lined with greaseproof paper.

Put the quails in the same sauce pan and, after coating all sides of the quails with sauce, place them on the same tray and cook them in a preheated 392 -degree oven until golden brown.

From time to time, brush the remaining sauce on the quails with a brush.

After washing the rice with plenty of water, boil it by adding water to it, strain it and keep it aside.

Take the peppers in a pan and fry them in butter. Add the boiled rice and season with spices. Add almonds and pomegranate seeds and mix.

Take the pilaf on a serving plate and arrange the quails and carrots on it. Serve sprinkled with chopped parsley.

ENJOY YOUR MEAL

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