Khoresht-e Porteghal ba Belderchin (خورشت پرتقال با بلدرچین) — Persian Quail Stew with Sweet Orange Sauce

• 8 wholeQuail, whole, cleaned (about 1600 g total; patted very dry)
• 9 gSalt (divided (about 1 1/2 tsp))
• 4 gGround turmeric (about 2 tsp)
• 30 mlVegetable oil (about 2 tbsp)
• 250 gOnion, yellow (finely sliced)
• 10 gMaggi Stew Seasoning (about 2 tsp; check label for saltiness)
• 600 mlWater (hot, for simmering)
• 360 mlFresh orange juice (strained; from sweet oranges, about 3–4 medium)
• 30 gSugar (about 2 1/2 tbsp; adjust to orange sweetness)
• 8 gCornstarch (about 1 tbsp; for a light glossy thickening)

Instructions

1. 1

   Pat the quail completely dry so they brown instead of steaming. Season all over with 6 g salt (about 1 tsp) and the turmeric, rubbing into the skin and cavity. Let stand at room temperature for 15 minutes while you slice the onion and heat a heavy pot over medium heat.

2. 2

   Add the vegetable oil to the pot and warm for 1 minute. Add the sliced onion and cook 10–12 minutes over medium heat, stirring often, until soft and lightly golden. Push onions to the sides, increase heat to medium-high, and place quail in a single layer to sear.

3. 3

   Sear the quail 4–5 minutes on the first side until well browned, then turn and sear 3–4 minutes more. Sprinkle in the Maggi Stew Seasoning and stir it through the onions for 30 seconds to bloom. Pour in 600 ml hot water, scraping the pot to lift browned bits.

4. 4

   Bring to a gentle boil, then reduce to low and cover. Simmer 45 minutes, turning the quail once halfway through, keeping the liquid at a quiet bubble (about 90–95°C). If the pot looks dry, add 60–120 ml hot water; the quail should be mostly covered.

5. 5

   While the quail simmer, make the orange sauce base: in a bowl, whisk the cornstarch into 60 ml of the orange juice until perfectly smooth. In a small saucepan, combine the remaining 300 ml orange juice and sugar; warm over medium heat for 3–4 minutes, stirring until dissolved.

6. 6

   Whisk the cornstarch slurry into the warm orange mixture and cook 2–3 minutes, stirring constantly, until lightly thickened and glossy (it should coat a spoon, not become jelly-like). Turn off heat. Taste and adjust sweetness by adding 5–10 g more sugar if your oranges are tart.

7. 7

   Uncover the stew and check doneness: the quail should be tender and the juices clear. If the broth is very thin, simmer uncovered 8–10 minutes to reduce slightly. Stir in the orange sauce and simmer uncovered 8 minutes on low so flavors meld without boiling hard.

8. 8

   Taste the stew and adjust seasoning with the remaining 3 g salt (about 1/2 tsp) only if needed, since Maggi seasoning can be salty. Rest off heat, covered, for 10 minutes to let the sauce settle. Serve hot with plenty of sauce spooned over.