1.
Combine pomegranate juice with white wine, dried cranberries, garlic and shallots in a saucepan. Bring to a boil, stirring until syrup is reduced by a third.
2.
Preheat the oven to 180°C. Mix the butter, cumin and half the bunch of parsley until it has a purée consistency.
3.
Arrange the quails on a baking sheet, season with salt and pepper. Place a square of bacon on each quail.
4.
Mix the breadcrumbs and pistachios. Spread the cumin butter on the quails, then sprinkle with the breadcrumb/pistachio mixture, pressing well with a spoon. Bake the quails for 25 to 30 minutes.
5.
Meanwhile, clean the porcini mushrooms, remove the earthy stems and cut them into pieces. Brown them for about 2 minutes in olive oil and remove the excess water. Return them to the heat with butter and finish cooking for about 7 minutes. A few minutes before the end of cooking, add the garlic.
6.
Remove the quails from the oven. Collect the cooking juices and mix them with the previously prepared pomegranate/white wine syrup.
7.
Pour the sauce over the quail, sprinkle with fresh parsley and pistachios. Place the fried porcini mushrooms on the side.
