Kabāb-e Kabk-e Dorosteh (کباب کبک درسته) — Saffron-Marinated Whole Quail Kebab

• 4 eachWhole quails, cleaned and butterflied (About 180–220 g each; backbone removed and flattened for even grilling)
• 8 gSea salt (About 1 1/2 tsp, plus more to taste after grilling)
• 2 gBlack pepper (About 1 tsp, freshly ground)
• 0.25 tspSaffron threads (About 0.5 g)
• 30 mlHot water (About 2 tbsp, for blooming saffron)
• 60 mlExtra virgin olive oil (About 1/4 cup)
• 45 mlFresh lemon juice (About 3 tbsp)
• 200 gYellow onion (1 medium; grated on the large holes and lightly squeezed)
• 12 gGarlic (3 cloves, finely grated or pressed)
• 6 gGround sumac (About 2 tsp, plus extra for serving)
• 10 mlNeutral oil (For oiling grill grates or a grill pan)

Instructions

1. 1

   Bloom the saffron: grind saffron threads to a fine powder using a mortar and pestle, then stir in 30 ml hot water (not boiling, about 80–90°C). Cover and steep 10 minutes to fully release color and aroma. Meanwhile, pat the quails very dry with paper towels for better browning.

2. 2

   Make the marinade: in a bowl, whisk the bloomed saffron (with its liquid), olive oil, lemon juice, sea salt, black pepper, grated onion, garlic, and ground sumac until cohesive. The mixture should look glossy and lightly thick from the onion. Taste and adjust only for salt; it should be boldly seasoned.

3. 3

   Marinate the quails: place butterflied quails in a nonreactive dish or zip bag in a single layer. Pour marinade over, rubbing into the skin and cavity side. Cover and refrigerate 4 hours, turning once halfway through. For food safety and even cooking, remove from the fridge 20 minutes before grilling.

4. 4

   Preheat and prepare the grill: heat a charcoal grill to medium-high (about 200–230°C at the grate) with a two-zone setup, or preheat a gas grill to medium-high. Oil the grates with 10 ml neutral oil. Shake excess onion off the quails to prevent burning while keeping a thin coating.

5. 5

   Grill the quails: place quails skin-side down over direct heat for 3–4 minutes until lightly charred. Flip and grill 3 minutes. Move to indirect heat, cover, and cook 6–8 minutes more, flipping once, until the thickest part of the thigh reaches 74°C and juices run clear.

6. 6

   Rest and finish: transfer quails to a warm plate and rest 5 minutes so juices redistribute. Dust lightly with additional sumac and a small pinch of sea salt if needed. Serve immediately while the skin is crisp and the meat is still juicy, with lemon wedges on the side.