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1
Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities.
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2
Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
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3
Meanwhile, soak the grape leaves in water 1 hour.
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4
Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs.
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5
Drain and rinse under cold water.
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6
Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat.
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7
Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes.
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8
Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat.
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9
Season with salt and pepper.
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10
Add the egg yolks and stir to combine.
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11
Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat.
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12
Cook until reduced by half, about 5 minutes.
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13
Remove from the heat and swirl in the remaining 2 tablespoons butter.
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14
Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine.
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15
Roast 20 minutes, then brush with the pomegranate glaze.
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16
Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes.
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17
(Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
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18
Meanwhile, drain the grape leaves and pat dry.
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19
Use some of the leaves to line a 9-inch pie dish.
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20
Fill with the reserved rice mixture and drizzle with 2 tablespoons water.
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21
Cover with the remaining grape leaves, shiny side up, then cover with foil.
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22
(If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.)
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23
After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
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24
Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds.
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25
Peel the grape leaves off the top of the rice and serve alongside the hens.
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26
Photograph by Anna Williams
