Cornish Hens/Poussins Simmered in Cumin Sauce

An aromatic dish perfumed with a blend of spices, the most prominent of which is the ancient spice cumin. The distant ancestor of this dish is the medieval Baghdadi zirbaja, a delicate stew seasoned with cumin, made golden with saffron, lightly soured and sweetened with vinegar and honey, and enriched and thickened with crushed almonds and sometimes nasha (wheat starch). A whole chicken may be used, but Cornish hens are more appealing for festive formal presentations.