Roasted Quail with Pomegranate, Mint, and Parsley Yogurt

Name: Roasted Quail with Pomegranate, Mint, and Parsley Yogurt
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g Greek Yogurt; 1 bunch Flat-Leaf Parsley (leaves only, finely chopped); 1 bunch Cilantro (leaves only, finely chopped); 1 large bunch Mint (leaves only, finely chopped); 2 Small Pomegranates (seeds only; reserve 1 more, cut into quarters); 4-8 Quail (kept at room temperature, 1-2 per person); 4 small Butter (to stuff into the quail); to taste Extra Virgin Olive Oil (for drizzling); 1 small bunch Chives (for garnish, optional)

Herb-roasted quail with pomegranate seed yogurt sauce, rich in antioxidants and beneficial for heart health.

40 min

Easy

0 favorites

Roasted Quail with Pomegranate, Mint, and Parsley Yogurt

Ingredients

Greek Yogurt 400 g

Flat-Leaf Parsley (leaves only, finely chopped) 1 bunch

Cilantro (leaves only, finely chopped) 1 bunch

Mint (leaves only, finely chopped) 1 large bunch

Small Pomegranates (seeds only; reserve 1 more, cut into quarters) 2

Quail (kept at room temperature, 1-2 per person) 4-8

Butter (to stuff into the quail) 4 small

Extra Virgin Olive Oil (for drizzling) to taste

Chives (for garnish, optional) 1 small bunch

Instructions

Make the Yogurt Sauce

Preheat the oven to 190°C (170°C fan). In a large bowl, mix the yogurt with the parsley, cilantro, and half of the mint. Season generously with salt and pepper, then fold in the pomegranate seeds. Set aside.

Stuff and Roast the Quail

Stuff each quail with a small piece of butter and the remaining mint. Place them in a roasting pan, drizzle with olive oil, and sprinkle with salt. Roast in the oven for 15-20 minutes, keeping the meat juicy but no longer pink. After 10 minutes, baste with the pan juices.

Serve

Serve with basmati rice, fresh mint, and chopped chives, drizzled with the pan juices and yogurt sauce. Garnish each portion with a piece of pomegranate.