Fats 0.07 g
Of which saturated 0 g
Protein 0.12 g
Carbohydrates 29.57 g
Of which sugars 100.23 g
Salt 0 g
Energy value (kJ/kcal) 468.58 / 111.99

230g

Narsharab sauce has a rich, sweet-and-sour pomegranate flavour and goes perfectly with:
* meat — lamb, beef, pork, duck;
* poultry — chicken, turkey, quail;
* fish — salmon, dorado, baked fish;
* marinades for barbecuing and roasting;
* cheeses and appetisers — particularly with mature cheeses;
* salad dressings — for sophisticated fruity and tangy notes;
* as a sauce to serve with meat dishes, grilled vegetables and mezze.
Goes well with TERRA RICCA brand oils:
* Walnut oil — a classic pairing with pomegranate notes;
* Pumpkin seed oil — for original salad dressings;
* A blend of healthy oils (sunflower, pumpkin and walnut) — a perfect accompaniment to salads and meat dishes. Quail in Narsharab sauce
Ingredients:
* 4 quails
* 3 tbsp Narsharab sauce
* 1 tbsp Walnut oil
* 1 tsp TERRA RICCA blend of healthy oils (sunflower, pumpkin and walnut)
* 1 tsp honey
* 2 cloves of garlic
* salt and pepper to taste
* pomegranate seeds and fresh herbs to serve
Method:
1. Mix the Narsharab, honey, garlic and oil.
2. Brush the quails with the sauce and leave for 15–30 minutes.
3. Bake at 190°C for 30–35 minutes until the glaze is golden brown.
4. Serve with pomegranate seeds and fresh herbs.
The sweet-and-sour notes of pomegranate perfectly complement the tender quail meat.
Enjoy it!)))