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.

Rice-stuffed Quail (Morgh-e Shekampor)

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

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the quails and pat them dry with paper towels. Season the inside and outside of the quails with salt and pepper.
  3. In a bowl, mix the rice, chopped onion, garlic, fresh herbs, cinnamon, salt, and pepper.
  4. Stuff each quail with the rice mixture and secure the openings with toothpicks.
  5. Heat the olive oil in a large skillet over medium-high heat. Sear the quails on all sides until golden brown.
  6. 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.
  7. Remove the foil and bake for an additional 10 minutes to brown the quails.
  8. 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