- 2 medium tomatoes; peeled, seeded and cut into large dice
- 3 Tablespoons butter
- 3/4 Cup long grain rice
- 1 1/4 cups rich chicken broth
- 3/4 Cup California raisins, soaked in warm water and drained
- 1/4 Cup pistachios, chopped
- Salt and pepper
- 6 boneless quail
- olive oil
Preheat oven to 400°F. Cook tomatoes in butter over medium heat in heavy saucepan until liquid has almost completely evaporated and sauce is thick, about 30 minutes. Add rice and stir until completely coated. Stir in broth and heat to simmer, stirring occasionally. Reduce heat; cover and cook until liquid is all absorbed, about 15 minutes. Remove from heat; remove lid and place a damp kitchen towel over pan. Cool to room temperature; then, add raisins, pistachios, salt and pepper to taste and stir gently.
Rinse quail under cool water and dry with paper towels. Divide and fill cavity of each with pilaf mixture. Place each bird on a buttered square of foil just large enough to encase the bottom 1/4 of bird. Brush with oil and season outside of each bird. Arrange on baking sheet and roast until browned and 180°F internal temperature. Remove foil and serve immediately.