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Quail Pirloo
Ingredients
Directions
For the quail:
4 sm
quail, about 1 lb total, spatchcocked
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2 tsp
kosher salt
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½ tsp
ground black pepper
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1 tsp
ground dried sage
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3 tbsp
neutral oil
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For the pirloo:
1 tbsp
neutral oil
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140 g
finely diced yellow or sweet onion
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70 g
diced celery
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1 c
long-grain white rice, rinsed under cool water and drained
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2 c
water or chicken stock
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Fresh parsley, chopped
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Fresh parsley, chopped
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Quail Pirloo

In this pirloo, the quail is spatchcocked before seasoning and pan searing it. The flavor of the birds (and chicken stock) seeps into the rice and gives it phenomenal flavor. If you can’t find quail locally, there are online retailers that sell them year-round. They’re worth the splurge, and while you could easily make this pirloo with a Cornish hen or full-size chicken (with adjustments), the quail adds a little gamy flavor that you’ll miss by not using it.

4 servings

  1. On a small plate, thoroughly dry the quail inside and out with a paper towel. Discard paper towel and season with salt, pepper, and sage. Make sure quail are as flattened out as possible and set aside. In a sauté pan with a lid, heat 3 tablespoons of oil over medium-high heat for about 2 minutes. Add quail skin side down to the pans, moving often to avoid burning and to ensure even browning, and cook for 5–8 minutes or until golden in color. Flip birds and cook for an additional 2–3 minutes.
  2. Reduce heat to medium, remove quail, and set aside. To the hot pan, add 1 tablespoon of oil and the diced onion and celery. Sauté the vegetables until they are soft and translucent, or about 5 minutes, and stir often, picking up any of the brown bits left over from quail that have stuck to the pan. Add rinsed rice and stir to mix vegetables and grains. Turn heat to high and add 2 cups of liquid. Stir well and bring to a boil for 1 minute. Reduce heat to low and add quail back to the pan, slightly nestling it into the rice.
  3. Cover the pan and let it cook untouched for 15 minutes. After the allotted time, remove from the heat and let rest undisturbed for an additional 5 minutes, still covered. Remove quail once more and fluff the rice with a fork. Add parsley and season to taste. Serve alongside quail.

Amethyst Ganaway

Amethyst Ganaway is TASTE's current Cook in Residence.