Tayyibat food guide
Kitchen overview
Grilled quail with pomegranate rice
Quail grilled with olive oil over rice studded with pomegranate.
A special-occasion dish with bright colours.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 15 min
- Cooking:
- 25 min
- Total:
- 40 min
- Difficulty:
- Advanced
Times are editorial estimates.
Ingredients
- Quail and migratory birds8 piece
- Basmati, Thai, white or brown rice300 g
- Fresh pomegranate with seeds1 piece
- Extra virgin olive oil3 tablespoon
- Water (for cooking)
No common allergens identified from the ingredient list.
Based on ingredient names only; always check product labels.
Preparation steps
- Cook the rice in 600 ml water for 15 minutes.
- Brush the quail with olive oil and grill on medium-high heat for 15–20 minutes, turning, until cooked through.
- Stir pomegranate seeds into the rice and serve the quail on top.
Serving suggestion: Scatter extra pomegranate on top.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat