Roasted Quail with Lemon-Date Vinegar Sauce (Khorak-e Baldarcheen)

Preheat the oven to 175°C (347°F). Using kitchen shears, cut along the backbone of each quail and remove it. Turn the birds breast-side up and gently press to flatten. Season lightly with salt and thyme.

Melt the butter in a wide skillet over medium heat. Add the chopped leeks and sauté until soft and translucent. Stir in the mushrooms and cook until tender and lightly golden, releasing their juices.

Season the leek and mushroom mixture with salt, pepper, thyme, and date vinegar. Lightly grease a baking dish and spread the vegetables evenly across the bottom. Arrange the quails on top, skin-side up.

Roast in the preheated oven for about 45 minutes, or until the quail is fully cooked and the skin is lightly golden.

While the quail roasts, prepare the lemon sauce. In a small saucepan, whisk the corn flour with the chicken broth until smooth. Place over low heat, stirring constantly, until gently thickened.

Add the lemon juice and lemon zest to the sauce, stirring briefly until silky and well combined. Remove from heat.

Remove the quail from the oven, spoon the warm lemon sauce over the birds, garnish with chopped parsley, and serve immediately.