Pan-roasted quails from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 197) by Najmieh Batmanglij

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Notes about this recipe

  • Eat Your Books

    A variation of "Quail kabab with verjuice and saffron (Kabab-e belderchin)" recipe on P190. Meat requires 8 - 24 hours marination prior to roasting. Can use "Verjuice (Ab ghureh [Unripe grape juice])" recipe on P537 for store-bought verjuice.

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