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

Latest News From The West

WA police, nurses and other public essential services workers would be banned from going on strike under a policy proposal to be put to the Liberal Party’s State Conference next month.

A lucky Australian man has won his own remote Pacific island resort in a raffle, after shelling out just US$49 for the winning ticket to claim the paradise property.

Popular videos

Change location

°

- °

Lifestyle Videos

Follow Us

More from The West