Quail Stew with Orange Saffron Sauce (Khoresht-e Beldarcheen ba Soos-e Porteghal)

Melt the butter in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until soft and lightly golden.

Season the quail with salt and black pepper. Add them to the pot and sear on all sides for about 5 minutes, until lightly browned.

Stir in the turmeric, cinnamon sticks, and bloomed saffron, turning the quail to coat evenly with the spices.

Add the sliced carrots and 250 ml water. Cover, reduce the heat to low, and simmer gently for about 1 hour, until the quail are fully tender.

Meanwhile, prepare the orange sauce. In a small saucepan, whisk the fresh orange juice with the cornstarch until completely smooth.

Cook the mixture over medium heat, stirring constantly, until the sauce thickens, about 10 minutes.

Stir in the sugar, orange zest, and rosewater. Simmer for 5 more minutes, tasting and adjusting sweetness if needed.

Pour the orange sauce into the pot with the quail and simmer together for 5 minutes so the flavors meld.

Arrange fresh orange slices over the stew and warm gently for 2 minutes. Remove and reserve the slices for garnish.

Transfer the quail to a serving dish, spoon the orange saffron sauce over the top, and garnish with the reserved orange slices before serving.