8 quail (boned and cut in half)
4 tablespoons cinnamon powder
6 tablespoons rose water
¼ cup pistatio nuts, roasted and chopped
¼ cup pomegranate seeds
¼ cup parsley and coriander leaves
Rose petals
Bamboo skewers

1. Skewer the quails in a cross, 2 skewers per half quail.
2. Mix the rose water and cinnamon together, pour over the quails in a bowl.
3. Marinate for at least 2 hours, overnight at a maximum.
4. Heat the teppanyaki grill to medium, season the quail with sea salt.
5. Place skin side down and cook for 5-8minutes, until golden. Turn and finish cooking.
6. Once cooked place on a large plate and sprinkle with herbs, pistatio and pomegranate seeds.