Ras el hanout quail with basmati rice stuffing and rose petal sauce from The Foreign Cinema Cookbook: Recipes and Stories Under the Stars (page 146) by Gayle Pirie and John Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caviar lentils with garam masala

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested wild mushrooms.

  • Rutikazooty on June 02, 2019

    This quail dish was unbelievably amazing. We made the five spice and ras el hanout spice mixtures a week ahead and the friend who grows wonderful roses provided her dried rose petals for the rose petal sauce. The butcher deboned the quail (minus legs and wings) so it was easy to eat. Stuffing and rose petal sauce added the dimensionality to dish that makes it over the top.

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