Serve this with Pinched Persian rice and a chopped mixed salad, dressed with lemon juice and olive oil. Mix a tub of Greek yoghurt with some crushed garlic, olive oil, lemon juice, salt and pepper. Serve on the side. I love making rose petal finger bolws to go with this "finger lickin' good" dish. Half-fill pretty bowls with warm water, then add a lemon or lime slice and floating rose petals or jasmine beads.

INGREDIENTS

8 quail
small bunch of fresh rosemary
small bunch of fresh sage
5 garlic cloves, peeled and smashed
olive oil
flaky salt and freshly ground pepper
seeds from 2 pomegranates
handful of fresh mint, finely chopped
4 limes, halved

METHOD

Well ahead, ideally the night before, spatchcock the quail by cutting out the backbones and pressing the birds flat. Place in a large container with torn rosemary, sage, garlic and a dousing of olive oil. Mix all ingredients together until the birds are well coated, cover with plastic wrap, and leave to marinate, overnight if possible.

Preheat the oven to 350˚ F. Remove the birds from the marinade and dust off any herbs. Season with salt and pepper.

Preheat a heavy skillet over high heat. Cook each quail, skin side down for 5 minutes until golden. Then turn them over and cook the other side for 3-5 minutes. Place all the quail on a baking tray and finish in the hot oven for about 10-12 minutes. Watch them carefully so they do not burn.

To serve, sprinkle with the pomegranate seeds, freshly chopped mint and a drizzle of olive oil. Serve with lime pieces.

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