Name: Quail Tushenka Pilaf
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 jar Gold Tushenka quail (500ml); 2 cups long-grain rice (basmati); 2 medium carrots; 1 large onion; 3 garlic cloves (whole); 1 tsp cumin; 0.5 tsp turmeric or a pinch of saffron; 1 tbsp barberries (optional); Vegetable oil, salt, black pepper

Ingredients

1 jar Gold Tushenka quail (500ml)
2 cups long-grain rice (basmati)
2 medium carrots
1 large onion
3 garlic cloves (whole)
1 tsp cumin
0.5 tsp turmeric or a pinch of saffron
1 tbsp barberries (optional)
Vegetable oil, salt, black pepper

Instructions

Rinse rice in several changes of water and soak for 20 minutes.
Slice onion into half-rings, cut carrots into long matchsticks. Fry onion in oil until golden, add carrots and cook 5 more minutes.
Open the jar of Gold Tushenka quail and add to the vegetables along with the broth. Heat through for 3 minutes.
Add cumin, turmeric, barberries, salt and pepper. Stir to combine.
Spread rice in an even layer over the meat (do not stir). Press whole garlic cloves into the rice.
Pour in hot water — about 1.5 cm above the rice level. Bring to a boil, then reduce heat to minimum and cover tightly.
Cook for 20 minutes without lifting the lid. Remove from heat and let rest for 10 more minutes.
Gently fold together, transfer to a serving dish. Arrange quail pieces on top of the rice.

Tips

Quail tushenka is bone-in meat — the bones are soft after autoclaving. Eat with your hands or carefully pick out pieces. The broth from the jar replaces part of the water and gives the pilaf an exceptionally rich and aromatic flavor.

Quail Tushenka Pilaf

Ingredients

Instructions

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