Game Hens With Sumac, Pomegranate and Cardamom Rice

Preparation

1. Step 1

   Heat oven to 400 degrees. Season birds inside and out with salt, then tie legs together with butcher twine. In a small bowl, mix together the sumac, cinnamon and black pepper. Sprinkle spice mix evenly over exterior of birds and put a pinch in the cavities, too.

2. Step 2

   Place seasoned birds in a roasting pan just big enough to fit and drizzle all over with pomegranate molasses. Turn birds breast-side down and add water to pan to a depth of ½ inch. Bake uncovered for 15 minutes, then reduce heat to 375 and turn birds breast-side up. Continue cooking for another 20 to 25 minutes, using a brush to baste birds with pan juices frequently, until well browned. Juices in thigh should run clear when pierced with a paring knife.

3. Step 3

   Meanwhile, make the rice: Put rinsed basmati rice in a saucepan with a tight-fitting lid. Add cardamom, cloves, butter, currants, raisins, 2½ cups water (or broth) and ½ teaspoon salt. Bring to a boil over high heat, then put on lid and turn heat to very low. Cook rice for 15 minutes, then turn off heat. Leave covered for 10 minutes.

4. Step 4

   To serve, fluff rice and mound on a large warmed platter. Surround rice with finished birds and give birds a last dab of the pan juices. Sprinkle pomegranate seeds and pine nuts over everything and garnish with mint. Serve the pleasantly tart pan juices separately.