Rice-stuffed Quail (Morgh-e Shekampor)
Morgh-e Shekampor, or Rice-stuffed Quail, is a traditional dish from Caspian cuisine that features tender quail stuffed with flavorful rice and aromatic herbs. This dish is a true delicacy, perfect for special occasions or gatherings.
Ingredients
- 4 quails
- 1 cup basmati rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (parsley, dill, mint)
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quails and pat them dry with paper towels. Season the inside and outside of the quails with salt and pepper.
- In a bowl, mix the rice, chopped onion, garlic, fresh herbs, cinnamon, salt, and pepper.
- Stuff each quail with the rice mixture and secure the openings with toothpicks.
- Heat the olive oil in a large skillet over medium-high heat. Sear the quails on all sides until golden brown.
- Transfer the quails to a baking dish and cover with foil. Bake in the preheated oven for 45-50 minutes, or until the quails are cooked through and the rice is tender.
- Remove the foil and bake for an additional 10 minutes to brown the quails.
- Once done, let the quails rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Baking dish Skillet Knife Cutting board Measuring cups and spoons
Tools
Oven Stovetop
Serving suggestions
Serve the Morgh-e Shekampor with a side of salad, grilled vegetables, or Persian saffron rice.
Tips & tricks
For a crispy skin, you can broil the quails for a few minutes after baking.
Cost
$20