sea salt and freshly ground black pepper
1 teaspoon coriander
1 teaspoon cumin
2 cloves of garlic
4 tbsp pomegranate syrup
Salt and pepper cut the carcass quail. In a pan heat one teaspoon of coriander, cumin and salt. Warm spices pounded in a mortar. Press out the garlic. Pour 6 tablespoons of olive oil and pomegranate syrup. Stir. Spread the marinade on the quail. Put in the fridge for 30 minutes. Put the bird in the pan skin-side down. Pour marinade. Pour in a little water. Bring to a boil. Put the pan in the oven 180 degrees for 12-15 minutes. Spread on a plate. Sprinkle with lemon zest.