Persian Sweet & Sour Stuffed Quail

Ingredients

3 tbsp ghee
1 teaspoon saffron threads
½ cup olive oil
½ onion, chopped
1 knob ginger, finely chopped
2 cloves garlic, crushed
1 cup dried cranberries, chopped
1 cup, prunes, seeded, chopped
½ cup, dried sour cherries, chopped
½ cup dried apricots, chopped
1 granny smith apple, peeled, cored & chopped
¼ tspn cinnamon, ground
½ tspn ground cardamom
¼  cup walnuts, chopped
¼ pistachios, chopped
1 ½ tbsp pomegranate molasses
1 stick celery, chopped
1 carrot, chopped
4 x 500g quail

Saffron rice steamed, pomegranate, pistachio & herbs

Method

Pre heat the oven to 200°C
Melt 3 tbspn of ghee in a fry pan over a medium heat
Add the garlic & onion & cook for 4 minutes until golden brown
Add the fruit & spices & walnuts & cook for 2 minutes (until fragrant)
Add the saffron water & cook until the dried fruit is slightly softened
Stir in the pomegranate and saffron, season & allow to cool.
Pat the spatchcock dry making sure the cavity is also dry.
Fill the cavity with the mixture & secure
Lay the carrot, cellery and ½ chopped onion in the baking dish and place the spatchcock on a greased baking pan & brush with the remaining ghee
Bake for 45 mins (or until cooked thru) basting half way thru
Serve with saffron rice