Entree: Morocco – Maghreb – سمان محشي بالمشمش والفستق ➤ Siman mahshi bil-mishmish wa al-fustuq (Quail stuffed with apricot and pistachio)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 30 min

Total 1 hr

Ingredients

- 8 whole quail, approx. 4 oz (115 g) each
- 2 cups (370 g) basmati rice, uncooked
- 1 cup (170 g) dried apricots, finely chopped
- 1 cup (145 g) shelled pistachios, finely chopped

Instructions

1. Make the stuffing rice: rinse 2 cups (370 g) basmati rice and soak 15–30 minutes, then drain. Cook the rice in just enough water to absorb until tender (about 12–15 minutes), then transfer to a bowl and stir in 1 cup (170 g) finely chopped dried apricots and 1 cup (145 g) finely chopped pistachios to form a moist stuffing; allow to cool slightly.
2. Stuff and roast the quail: preheat oven to 400°F (205°C). Loosely fill the cavity of each of the 8 whole quail, approx. 4 oz (115 g) each, with the apricot-pistachio rice (do not overpack). Place the stuffed quail on a roasting pan and roast until the birds are cooked through and juices run clear, about 20–30 minutes depending on size. Let rest a few minutes before serving, presenting two quail per person atop extra pilaf if desired.