The West

Quail with rose petal and pomegranate
Picture: Gerald Moscarda

Serves 2

1 clove garlic, crushed

1/2 tsp ground cinnamon

1 tsp ground cumin

1 tsp rosewater

2 tbsp lemon juice

2 tbsp olive oil

2 quail, butterflied

1 tbsp quince paste

dried rose petals

pomegranate, peeled and tapped out of husk

Place half the garlic, a quarter teaspoon of cinnamon, the cumin, rosewater and one tablespoon each of lemon juice and oil into a dish. Stir to combine. Add quail and marinate overnight. Preheat the barbecue plate to high. Remove quail from marinade and grill for 2-3 minutes each side, basting with marinade, until cooked through. Place paste, remaining garlic, cinnamon, lemon juice and oil in a pan over low heat and cook very gently, stirring until combined and heated through. Serve quail with a little sauce and scatter with rose petals and pomegranate.

The West Australian

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