Recipe courtesy of Ronit Penso

Roasted Quail Date and Pomegranate Marinade

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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4 quails

1 small onion, finely diced

1/4 cup diced celery

1 small garlic clove, diced

1/2 cup date syrup

1/2 cup pomegranate syrup

1/2 cup red wine

1/4 cup honey

1/4 teaspoon cumin powder

1/4 teaspoon anise seed

1/4 teaspoon sumac

1/4 teaspoon coriander powder

1 tablespoon extra-virgin olive oil

Pomegranate seeds, fresh

Parsley leaves, or basil chiffonade


  1. Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
  2. Preheat oven to 450 degrees F.
  3. Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
  4. Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.