Persian-Style Quail Kebab (Kabab Beldarchein)

Rinse the cleaned quails under cold water and pat completely dry. Set aside.

Place the quails in a wide pot with the sliced onions, chopped celery, parsley sprigs, and lemon juice. Bring to a gentle simmer over low heat and cook until the liquid is mostly absorbed and the quails are lightly tender and aromatic.

Remove the quails from the pot and let them cool just enough to handle. Carefully remove the skin, separate the breast and leg portions, and take out the breast bones so the meat grills evenly.

In a bowl, combine the olive oil with salt, black pepper, saffron, and paprika. Coat all quail pieces thoroughly and let them marinate for about 1 hour to absorb the flavors.

Thread the marinated quail pieces onto skewers, securing them so they cook evenly.

Grill over low to medium-low heat, turning gently. Baste occasionally with olive oil and a little lemon juice to keep the meat moist and encourage a light golden exterior.

Once fully cooked and lightly crisp, remove from the grill. Sprinkle with sumac if desired and serve hot.