This particular recipe is from a cookbook called Saraban – an absolute treasure for anyone who appreciates culturally rich cuisines. Saraban navigates its reader through the culinary landscapes of ancient Persia and gives us an insight to one of the worlds oldest and most sophisticated cuisines. The dishes are as alluring as they are rich in history.
I actually hadn’t cooked quail for a very long time – in fact I could easily say the last time was back in the ‘Like Water for Chocolate’ days when I attempted the movies’ Quail with Rose Petal Sauce, a very romantic dish. Generally speaking, I am not overly fond of game but I find quail not too ‘gamey’ in taste and very easy to use.
The aroma of these fragrant and succulent little birds can only be described as glorious. I served this with a very plain couscous which embraced the wonderful flavours of the herbs and spices. Of course the saffron is magic – and magic it brings to this enchanting dish.
* if you use dried chick peas please start this recipe the day ahead*
60 ml (¼ cup) olive oil
2 large Spanish onions, thinly sliced
4 garlic cloves, thinly sliced
½ tsp cardamom seeds, lightly crushed
½ tsp dried oregano
6 jumbo quail (180-200gm each), legs tied
150 grams/5.2 ounces dried chickpeas, soaked overnight in cold water, or 200 grams/ 7 ounces canned chickpeas
4 baby carrots, trimmed and halved widthways
1/3 cup oregano leaves
8 thyme sprigs
1 bay leaf
300 mls good-quality chicken stock
2 tbsp currants
Squeeze of lemon juice
Saffron liquid
30 saffron threads
60 ml (¼ cup) boiling water
To make the saffron liquid, lightly toast the saffron threads in a dry frying pan over a medium heat for about 30 seconds. While the threads must be totally dry, be very careful not to burn them. As they crisp up, they will begin to release a wonderfully pungent aroma. Tip the saffron into a mortar and leave for a moment or two before grinding to a powder. Mix the ground saffron with the boiling water and set aside to infuse for at least 1 hour before using. The colour will continue to develop for about 12 hours.
Heat the oil in a large, heavy-based saucepan or casserole dish over a low heat. Add the onion and garlic and fry gently until soft and translucent (8-10 minutes). Stir in the cardamom seeds and dried oregano and cook for another couple of minutes. Lift the mixture out of the pan with a slotted spoon and set aside.
Season the quail with salt and pepper. Add a little more oil to the pan, if need be, and brown the quail thoroughly (10-12 minutes). Drain the soaked chickpeas (rinse and drain the canned ones, if using). Return the onion mixture to the pan and add the chickpeas, carrot and fresh herbs. Pour in the stock and 2-3 tbsp saffron liquid or to taste (you may have some left over). Bring to the boil, then lower the heat, cover the pan, and simmer very gently until the quail and onions are very tender and the chickpeas are cooked (1-1½ hours). From time to time, skim away any impurities that rise to the surface.
Towards the end of the cooking time, add the currants to the pan. Simmer for a further 4-5 minutes, then season with salt to your liking and stir in the lemon juice. Serve straight away.
Source: Saraban by Greg and Lucy Malouf.
© 2010 – 2011, Michelle. All rights reserved.
