Lebanese Braised Quail (Hamaan Nabied) With Saffron Rice Recipe


8 oven – ready quail or Cornish hens
8 thin bacon slices
1/3 cup vegetable oil
3 tablespoons Golden raisins.
3 Small onions, finely chopped
4-5 tablespoons sauterne or other sweet wine
1/8 teaspoon ground allspice

Saffron Rice:
3 cups uncooked long grain white rice
1/8 teaspoon saffron threads

How to Make

Rub inside each quail or hen with salt. Wrap one bacon slice around each, secure with a wooden pick or skewer. Heat oil in a large skillet. Cook birds on all sides in hot oil for 10 min. Set aside, keep warm. Meanwhile soak raisins in water for 15 min. and then drain. In oil left from cooking birds, sauté onions until golden brown. Add wine, 405 tablespoons water and soaked raisins. Stir in allspice and a little salt, simmer for 20 min. Strain sauce, return to pan. Add birds, simmer in sauce for 30 min. Serve over saffron rice. Makes eight servings.

To make Rice, bring 7 cups water to a boil in a large saucepan. Add salt and rice. Cook over medium heat until fluffy, adding water if necessary to prevent sticking. Dissolve saffron in a little hot water. Stir in the cooked rice.


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