Entrée: Iran – بلدرچین با زردآلو و زعفران ▶ Beldarchin Ba Zardalu Va Zafran (Quail with Apricots and Saffron)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole quail, about 1.25 lb total (570 g total)
1 cup (150 g) dried apricots
Pinch saffron threads, infused in 2 tbsp (30 ml) hot water
1 onion, thinly sliced
2 tbsp (30 g) butter or ghee
1 / 2 tsp (2.5 ml) ground turmeric
1 / 4 tsp (1.25 ml) ground cinnamon
1 tsp (5 ml) rose water (optional)
2 tbsp (15 g) toasted pistachios, roughly chopped
Salt and pepper to taste

Show original ingredient measurements

4 whole quail, about 1.25 lb total (570 g total)
1 cup (150 g) dried apricots
Pinch saffron threads, infused in 2 tbsp (30 ml) hot water
1 onion, thinly sliced
2 tbsp (30 g) butter or ghee
1 / 2 tsp ground turmeric
1 / 4 tsp ground cinnamon
1 tsp (5 ml) rose water (optional)
2 tbsp (15 g) toasted pistachios, roughly chopped
Salt and pepper to taste

Instructions

1. Heat butter in a skillet, season and brown quail on all sides; remove and set aside.
2. Sauté onion with turmeric and cinnamon until soft and fragrant.
3. Add apricots, saffron infusion and enough water to nearly cover the quail; return quail to the pan.
4. Simmer gently, covered, 20–25 minutes until quail is tender and liquid has reduced to a glaze.
5. Stir in rose water if using, sprinkle with pistachios, and serve over saffron basmati rice.