Pomegranate Molasses Marinated Quail
A flavorful dish featuring quail marinated in pomegranate molasses and spices, served with a butter bean salad.
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- •Quailcut in half and flattened
- •Saltfor seasoning
- •Black pepperfor seasoning
- •1 teaspoon Coriander seedstoasted
- •1 teaspoon Cumintoasted
- •Garlicsqueezed
- •6 tablespoons Pomegranate molasses
- •Butter beansfor salad
- •Spring onionssliced
- •Pita breadfor croutons
- •Cucumberseeds removed
- •Tomatoessliced
- •Celerysliced
- •Mintchopped
- •Parsleychopped
- •Sumacfor salad
- •Lemonzest and juice
- •Olive oilfor frying
- 1
Season the quail with salt and pepper.
1 min
- 2
Toast coriander seeds and cumin until they start smoking lightly.
2 min
- 3
Grind the toasted spices into a powder.
1 min
- 4
Mix the ground spices with squeezed garlic and pomegranate molasses.
2 min
- 5
Marinate the quail with the spice mixture for at least 30 minutes or overnight.
30 min
- 6
Preheat the oven to 180°C (356°F).
5 min
- 7
Cook the marinated quail in a hot pan, skin side down, until crispy.
5 min
- 8
Transfer the quail to the oven and bake for 12 to 15 minutes.
15 min
- 9
Prepare the butter bean salad with butter beans, spring onions, cucumber, tomatoes, celery, mint, parsley, sumac, lemon zest and juice, and olive oil.
10 min
- 10
Fry pita bread pieces in olive oil until golden and crispy to make croutons.
5 min
- 11
Mix the salad ingredients with the croutons and serve with the quail.
5 min
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