Stuffed Quail with Rice

Ingredients

• •6 quail, cleaned (with giblets)
• •1 cup Egyptian rice, washed and soaked for 10 minutes
• •1 whole onion (for the broth) + 1/4 small onion, pureed and squeezed (for the stuffing)
• •Fresh ginger: one slice for the broth + a piece the size of a garlic clove, grated, for the stuffing and marinade
• 2 bay leaves
• •3 cardamom pods (for the broth) + 1/2 tsp ground cardamom (for the stuffing)
• •2 tbsp ghee
• •Salt to taste
• •1 tsp cumin
• •A pinch of ground cinnamon

Steps

1. 1Quail are small and delicate, so handle them lightly. Rinse inside and out, pat dry, then rub with salt, cumin, and grated ginger. Let marinate for 15 minutes.
2. 2In a pot, combine the quail with the whole onion, bay leaves, cardamom pods, ginger slice, salt, and giblets. Cover with boiling water and simmer over medium heat for only 15-20 minutes — quail cook much faster than pigeon. Skim the foam. When half-cooked, remove the quail and reserve the broth. Finely chop the giblets.
3. 3Make the stuffing: heat the ghee in a pot, add the squeezed onion, and stir 1 minute over low heat. Add the chopped giblets and brown for 2-3 minutes. Add the grated ginger and stir 30 seconds until fragrant.
4. 4Add the drained rice and stir 2 minutes to coat with the fat. Add salt, cumin, cardamom, and cinnamon, then 1/2 cup of the reserved broth only (half what the rice would normally need) — because the rest cooks inside the quail. Simmer for 4-5 minutes until half-absorbed. Turn off and let cool.
5. 5Stuff each quail with a small spoon — two small spoonfuls is plenty per bird. Don't go beyond a quarter of the cavity, because the rice will expand. Close with toothpicks.
6. 6Arrange the quail in a wide pot. Pour the broth over to cover them halfway. Top each bird with 1/2 tbsp ghee. Cover and simmer over low heat for 20-25 minutes only — much less than pigeon, since quail are delicate.
7. 7In the last 5-7 minutes, transfer the quail to a baking dish, brush with ghee, and crisp at 200°C until golden. Test doneness by inserting a toothpick into the breast — if it slides in easily and the juices run clear (not pink), it's done.
8. 8Serve 2-3 quail per person after removing the toothpicks. Pour the reserved broth over or serve in a side bowl. Pairs with vermicelli rice or toasted bran bread.

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