Cornish Game Hens with Pomegranate Sauce and Toasted Almonds

Heat the 3 to 4 tablespoons of olive oil in a large pot. Saute half of the onions with the garlic. Add the quartered Cornish hens.

Meanwhile, crush the saffron slightly with a mortar and pestle, then steep it in a little hot water.

Brown the hens, then add the spices (including the steeped saffron with its liquid), herbs and water. Cover pot and simmer for about 25 minutes.

Remove the Cornish hens and set aside.

After you have strained the fat from the cooking liquid, add the remaining onions to it, along with the honey and pomegranate concentrate. At this point, the liquid will be cloudy and not especially appealing. Don't worry, once you have reduced it, it will turn an attractive brown with tints of lavender. Reduce the mixture until thickened, about 20 minutes. Season with salt and pepper. Remove bay leaves.

Meanwhile, heat the scant 1/2 cup olive oil in a large saute pan, and fry the hens until the skins are crispy and golden. Remove hens and place on a serving platter. Pour the pomegranate sauce over and around them. Garnish with the toasted almonds, sesame seeds, and pine nuts.