Glazed quail fillets with pomegranate pilaff from A Table in the Tarn: Living, Eating and Cooking in

Ingredients

• 1 clove garlic, minced
• 190 g basmati rice, rinsed and drained
• 3 pomegranates
• 1 tbsp lemon juice
• ¼ tsp ground cumin
• 40 g walnuts, toasted in the oven and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 1 spring onion, thinly sliced
• bunch of coriander, chopped
• a little duck or goose fat, or vegetable oil
• 6 whole quail
• 1 bay leaf
• 1 medium onion and 1 carrot, roughly chopped