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Pomegranate Molasses marinated Quail 🍗 Saffron Rice & Crunchy Salad

November 20, 2019

Pomegranate Molasses marinated Quail Saffron Rice & Crunchy Salad

This is the kind of Romantic Dinner or Lunch you can enjoy with your special ones. Pomegranate Molasses is sweet and sour with rich color which makes food rich with full of flavor. In this video I cook quails with the Pomegranate Molasses that I made on my last video and spices. To go with I made saffron Rice and Crunchy Vegetables Salad season with Pomegranate Molasses and seeds. Enjoy!

 

Cumin Seeds

Coriander Seeds

 

1. Pomegranate Molasses marinated Quail

Cooking time after preparing 30 minutes

Serves 5 with dishes

 

5 Quails

1 tbsp Baking Soda

1 tbsp Oil

 

To make whole spices broth

1 Cinnamon sticks

1 Cinnamon Leaf

10 Cloves

1 Star Anis

9 Green Cardamoms

1 black Cardamom

1 Nutmeg shell

 

To make the sauce to marinate

½ tbsp Ginger

4 large cloves Garlic

2 pinches Nutmeg

1 tbsp Roasted Coriander Powder

1 tbsp Roasted Cumin Powder

1 tsp Black Pepper

½ tbsp Paprika

1/2 tbsp Chili powder

½ tsp Turmeric powder

¼ cup Olive Oil

½ tbsp Salt or to your taste

4 tbsp Pomegranate Molasses

 

 

2. Saffron Rice

Cooking time 15 minutes

Serves 5 as a side dish

 

2 cups Rice

2 ½ cups water

1 Star Anis

1 Cinnamon Stick

2 pinches of Saffron

 

3. Crunchy Pomegranate Season Salad

Preparation & making time 15 minutes

Serves 5

 

200 grams Green beans

½ Cucumber

2 Garden Radish

150 grams Tomato cherry

Some Mint leaves

50 grams mix dried Nuts & Seeds

1 ½ tbsp Pomegranate Molasses

1 tbsp Olive Oil

A pinch of fine Salt or to your taste

Half Lime juices

A pinch of Black pepper

 

How to make:

 

Prepare all the ingredients above

First roast the Cumin and Coriander seeds on medium heat until it gets hot and blend it until it gets fine powder, if you have a lot separate it to use in the kitchen and rest keep in the air tide flask on dry place.

 

1. Quail with pomegranate Molasses

  • Into a pan put 2 cups of water and whole spices as mentioned above to make the broth. Let it boil after turn heat to low and let it boil slowly until the broth becomes around 1/3 cup.

  • Meanwhile separate the Quail into half and put it into a bowl, add baking soda and enough water, wash and clean it very well and put it on a bowl or a plate and dry the water too. Set aside.

  • To make the sauce to marinate – Joint all the ingredients above (Grate Garlic, Ginger and Nutmeg) and combine them very well and pour all on the Quails, spread it evenly then keep minimum 2 hours or overnight in the fridge to marinate and absorb the flavor of it.

  • After 2 hours, seal them with the skin side down in a bit oil until it gets brown and turn it over and let it seal other side around 2 to 3 minutes after add in the left sauce from the marinated Quail then around 1 ½ cup of water, let it boil and lid on, reduce the heat to medium low and let it cook around 15 minutes.

  • 15 minutes after you will see the sauce is thicken, rich and the Quail is cooked and ready to eat. Transfer the Quail on a serving plate and put the sauce on top and enjoy.

 

2. Saffron Rice

  • Wash the Basmati Rice until the water runs clear and set aside.

  • Into a pot put hot water and add in Cinnamon stick, Star Anis and Saffron. Let it boil add in the washed rice, stir it and let it boil again then lid on, reduce the heat to low. Cook it around 8 minutes. After, add in 1 tbsp ghee, fluff it lightly with a fork and serve.

 

3. Crunchy Pomegranate Season Salad

  • Cut the green beans, put them into boiling water with a bit of salt and let it boil around 3 minutes. After, put it into ice cold water to stop cooking and drain the water.

  • Cut all the vegetables then put them all into a big bowl, also the seasoning ingredients and dried nuts as well, molasses sauce and the rest of the ingredients for the salad. Mix them slightly and garnish with pomegranate seeds. Enjoy!

     

     

     

     

     

     

     

     

     

 

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