This came from Martha Stewart a zillion years ago.
1/4 C evoo
2 lg onions, coarsely chopped
1 lg head garlic, coarsely chopped
4 C cilantro, coarsely chopped (about 6 bunches)
4 Cornish game hens, wing tips removed
1 tsp ground turmeric
1 1/2 C water
juice of 2 limes
4 tsp saffron water (4 tsp saffron, 1 tsp sugar, 1/2 C hot water, mortar/pestle, combine to dissolve)
In a deep pot over medium heat cook onions and garlic in oil about 10 minutes. Stir in cilantro and cook another 10 minutes.
Season hens generously with salt, pepper, turmeric. Add to pan and increase heat to high. Cook until brown on all sides, about 10 minutes. Add 1 1/2 C water, lime, and saffron water. Bring to boil, reduce to simmer, and cook covered until juices run clear, 25-35 minutes more. Serve immediately.