AT A GLANCE
|01||Combine onion, spices and oil in a bowl. Arrange quails in a single layer in a dish, pour over onion mixture and mix well to combine, then cover and refrigerate for 2 hours.|
|02||For syrup, combine ingredients in a small saucepan over medium heat, bring just to the boil, then set aside.|
|03||Heat a barbecue or chargrill pan over medium-high heat. Thread quails onto metal skewers and cook for 5 minutes on each side or until golden and cooked through. Serve quail drizzled with syrup.|
Note Iranian verjuice is more tart than European verjuices. It and grape molasses are available from Middle Eastern grocery stores.