Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Spread out the walnuts on a large baking sheet and toast until aromatic and golden, about 8 to 10 minutes, tossing once halfway through.
3. 3
   Let the nuts cool, and then process them in a food process until finely ground.
4. 4
   Heat the oil in a large Dutch oven over medium-high heat; once hot, brown the hens on both sides (about 4 to 5 minutes per side).
5. 5
   Transfer the hens to a plate.
6. 6
   Add the onion to the Dutch oven and cook over medium heat until softened and just starting to caramelize in spots, about 5 to 7 minutes.Stir in the stock, pomegranate molasses, honey, salt, cinnamon, black pepper, allspice, nutmeg, and saffron water; bring the sauce up to a simmer, and then add the hens.Cover the pot, turn the heat down to low, and cook until the hens are fully cooked, about 1 hour, flipping the hens over halfway through. Gently stir the sauce every 20 minutes or so, so it doesnt stick on the bottom.
7. 7
   Transfer the hens to a platter. If the sauce isnt thick enough, turn up the heat to medium and cook the sauce until its thick and velvety, stirring frequently.To serve, transfer the hens to a serving platter and ladle the sauce on top.
8. 8
   Sprinkle on the pomegranate arils and the herbs.