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Pilaf Of Quail With Currant
(Pilaf s Padpadutsi i Stafidi)
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| What You Need: |
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4 one-pound oven-ready quail
2 teaspoons salt
Freshly ground black pepper
5 tablespoons butter
1 tablespoon vegetable oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
1½ cups long-grain unconverted white rice
3 cups cold water
¼ cup dried currants
¼ cup dried white raisins
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| How To Cook: |
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1. Preheat the oven to 350. Wash the quail under running water and pat them completely dry inside and out with paper towels. Sprinkle the cavities of the birds with 1 teaspoon of salt and a few grindings of pepper.
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2. In a heavy 3- to 4-quart casserole, melt 2 tablespoons of the butter with the oil over high heat. When the foam begins to subside, brown the birds in the hot fat, turning them frequently with tongs and regulating the heat so that they color richly and evenly without burning. Be careful not to crowd the pot; if necessary brown the quail two at a time.
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3. As they brown, transfer the birds to a plate. Add the remaining 3 tablespoons of butter to the casserole, drop in the onions and garlic and; stirring frequently, fry for about 5 minutes.
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2. When the onions are soft and golden, pour in the rice and stir for 2 or 3 minutes, until the grains glisten with the butter. Mix in the water, currants, raisins and the remaining teaspoon of salt, and bring to a boil over high heat.
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4. Arrange the quail on top of the rice, and moisten the birds with any liquid that has accumulated on the plate. Cover the casserole tightly and bake in the middle of the oven for about 15 to 20 minutes, or until all the liquid has been absorbed by the rice.
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2. To test the quail for doneness, pierce the thigh with the point of a small, sharp knife. The juice that trickles out should be pale yellow with no trace of pink; if necessary, return the casserole to the oven and cook for 5 to 10 minutes longer.
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5. Serve at once, directly from the casserole, or fluff the pilaf with a fork and mound it on a heated platter, then arrange the quail around it.
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