Instructions: In a large deep nonstick skillet or pot, heat oil over medium heat. Add onions, and cook until translucent, about 5 minutes. Add garlic, and cook until golden about 10 minutes more. Stir in cilantro, and cook 10 minutes more.

To make the Saffron Water: Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with hot water; set aside for 10 to 15 minutes. Saffron water can be stored, refrigerated in an airtight container, for up to 2 weeks. (Makes 1/2 cup)

Season hens generously with salt, pepper, and turmeric. Add to pan, and increase heat to high. Cook until brown on all sides, about 10 minutes. Add 1 1/2 cups water, the lime juice, and Saffron Water. Bring to a boil, reduce to simmer, and cook, covered, until juices run clear when hens are pierced with the tip of a paring knife, 25 to 35 minutes more. Taste and adjust for seasoning. Serve immediately.

This recipe yields 4 to 8 servings.

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