📊 Macros per serving
Calories: 720 kcal
Protein: 32g
Fats: 36g
Carbs: 69g
An Ottoman feast for the modern palate.
Whole quail — seared and glazed in flavor — perched on a spiced rice pilav toasted in their legacy. Sweet raisins, crunchy nuts, and warm spices meet buttery grains in this indulgent, balanced meal that’s worthy of a Sultan… or just your next dinner flex.
Loop-worthy? Yes. Diet-friendly? Surprisingly — also yes.
🍽️ Full Recipe: Quail over Spiced Pilav with Nuts & Raisins
🔪 Ingredients (4 servings):
4 whole quails
240g long-grain rice
100g mixed nuts (cashews, almonds, walnuts)
80g raisins
20g butter
20g olive oil
Salt & black pepper
Spices: cinnamon, pul biber (chili flakes), dried mint
🔥 Directions:
1.Sear the quails: Season the birds with salt and pepper. Heat olive oil in a pot and sear quails on all sides until golden. Remove and set aside.
2.Toasting the rice: In the same pot, add rice over the flavorful fond, season with salt and pepper. Stir until lightly toasted.
3. Build the flavor: Mix in salça, nuts, raisins, cinnamon, pul biber, and mint. Add enough water to cook the rice (roughly 1.5x the rice volume or do the finger nail tesst shoutout asians). Stir well.
4. Bring it together: Nest the seared quails back on top, cover with a lid. Let simmer on low until the rice absorbs all liquid.
5. Steam & finish: Rest the pot off heat with a towel under the lid for 10 minutes.
6. Butter it up: Fluff the pilav with butter, press into a mold and plate with a bird on top.
Serve: Optionally garnish with extra herbs or a squeeze of lemon.
1 Comment
Very delecous