Name: Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1½ cups (170 g) walnuts; 2 tablespoons olive oil; 2 Cornish hens (about 1¾ lbs each), giblets removed, rinsed, patted dry, and excess fat and wing tips trimmed off; 1 large onion, chopped; 1½ cups (355 ml) chicken stock; ⅓ cup (80 ml) pomegranate molasses; 2 tablespoons honey; ½ teaspoon salt; ¼ + ⅛ teaspoon ground cinnamon; ¼ teaspoon ground black pepper; ¼ teaspoon ground allspice; ⅛ teaspoon ground nutmeg; ¼ teaspoon saffron threads, steeped 3 minutes in 2 tablespoons boiling water; ¼ cup pomegranate arils, for garnish; 2 tablespoons chopped fresh herbs such as mint or flat-leaf parsley, for garnish (optional)