Ingredients

• 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

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Instructions

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.