browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Tagged With: Ras el Hanout

Roasted Quail Feast for Valentines Day

Exotic, aromatic and romantic we prepared this intimate feast with a table for two in mind. Succulent quail are roasted to perfection with one of our most alchemical blends: Ras el Hanout, which contains a hint of Moroccan rose petals and finished with a finger licking honey glaze.  Our  Wild Rice Pilaf accompaniment features the bold, classic flavor of cassia cinnamon while the  Paradise Pistachio Relish combines grains of paradise and Aleppo to bring everything together for a memorable Valentine’s Day Feast, we’ll leave the desert up to you. 

Honey Roasted Quail

Honey Roasted Quail with Wild Rice Pilaf and Paradise Pistachio Relish


Honey Glazed Roasted Quail


For the Quail Brine
1/2 gallon water
Ice, about 2 quarts
1/2 cup kosher salt
1/2 cup brown sugar
10 long Pepper, whole
3 tablespoons Indian coriander, whole
2 tablespoons allspice berries, whole
2 tablespoons rose petals
Peel from one lemon
For Roasting
1 tablespoon Ras el Hanout
4 tablespoons unsalted butter
2 tablespoons rose petals
For the Honey Glaze
3/4 cup honey
2 teaspoons Indian coriander, whole


  1. For the Brine - Bring water to a boil in a large stock pot.
  2. Once boiled, remove from heat and add sugar and salt.
  3. Stir until sugar and salt have dissolved.
  4. Add enough ice to bring water volume to 1 gallon
  5. Once the brine has cooled, add quail and spices and refrigerate for 2 1/2 hours
  6. Preheat over to 450 degrees
  7. Remove quail from brine and pat dry with paper towels Set aside to bring to room temperature, about 30-40 minutes
  8. While quail are setting, melt butter in a small skillet
  9. Add Ras el Hanout, whisk and remove from heat
  10. Apply butter/Ras el Hanout mixture liberally to quail
  11. Roast quail, preferably on a grill rack, for 12-17 minutes
  12. While the quail roasts, prepare the glaze:
  13. In a small saucepan, heat honey and coriander over medium heat, stirring often, until honey is reduced by half, about 8 minutes
  14. Discard coriander seeds
  15. With a pastry brush, glaze the roasted quail with honey.
  16. Finish with Sel de Mer
  17. Serve with rice pilaf and pistachio relish (recipes below)

Wild Rice Pilaf


1 cup wild rice
3-3 1/2 cups chicken or vegetable stock
1/2 medium yellow onion
2 cloves garlic, diced
4 tablespoons dates, chopped
2 tablespoons olive oil


  1. In a small saucepan, brink stock to boil
  2. Add rice, cinnamon stick and bay leaf
  3. Reduce heat and simmer until rice kernels open, about 45-50 minutes
  4. While rice cooks, saute onion on medium heat until lightly browned, about 10 minutes
  5. Add garlic to onions and continue sauteing until garlic is lightly browned
  6. When rice is nearly cooked, add onion/garlic mixture, and dates
  7. Cover and until the dates have dehydrated, about 10 minutes
  8. Season with salt to taste

Paradise Pistachio Relish


1 cup shelled, unsalted pistachios, toasted and roughly crushed (use the bottom of a bowl)
3 tablespoons flat leaf parsley, chopped
3 tablespoons fresh mint, chopped
1 clove garlic, crushed
Zest and juice of 1 lemon
2/3 cup extra virgin olive oil
1 tablespoon Aleppo pepper flakes
1 teaspoon grains of paradise, ground
Salt to taste


  1. Combine pistachios, parsley, mint, garlic and lemon in a mixing bowl
  2. Slowly add olive oil, mixing as you go
  3. Add Aleppo, grains of paradise and salt
  4. Cover and allow to sit at room temperature for 1 hour

Categories: Global Cuisines, Holiday, Main Meals, Middle East, North America, Recipes, Sides, Spice Notes | Tags: , , , , | Leave a comment