Name: Roasted Poussins with Pomegranate Sauce and Potato Rösti
Yield: Makes 8 to 10 servings
Ingredients: 1 cup bottled pomegranate juice; 1 cup sugar; 8 (1-pound) poussins (small chickens) or 8 (1 1/4-pound) Cornish hens; 2 teaspoons salt; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon crumbled saffron threads; 3/4 cup roasted walnuts; 2 tablespoons or more vegetable oil, for frying; 4 russet (baking) potatoes, peeled and coarsely grated; 1 tablespoon fresh rosemary, chopped; 1 1/4 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 6 tablespoons olive oil

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Roasted Poussins with Pomegranate Sauce and Potato RöstiDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Recipe notes

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