Heat oven to 200C/180C fan/gas 4. Toss
the aubergine in 1 tbsp of the oil until well
coated. Pour into a large roasting tin, then
push to the sides of the tin to make a
space for the poussins. Rub some oil onto
the skin of the poussins, sprinkle with the
pinches of allspice, salt and lots of black
pepper, pop a bay leaf inside each bird,
then roast for 35 mins. (Leave to cook for
about 10 mins before you start the pilaf
so they are ready at the same time.)
To make the pilaf, heat the
remaining 1 tbsp oil in a medium pan
and fry the onion for 5-8 mins until
golden. Tip in the rice and pine nuts,
stir for about 1 min, then add the spices,
including the ¼ tsp allspice. Pour in the
stock, stir in the currants, then cover
the pan and cook for 7 mins.
Take the lid off the pan, add the
tomato, mint and dill, then cover and
cook 2-3 mins more until the stock has
been absorbed and the rice is tender.
Set aside, covered, to keep warm.
Meanwhile, once the poussins
have had their 35 mins, drizzle the
pomegranate molasses over them and
return them to the oven for 10 mins more
until they and the aubergines are tender.
Set the poussins aside to rest for a few
mins while you toss the aubergine into
the pilaf. Serve the poussins whole, or
portion and serve on top of the pilaf.
Scatter with the dill and mint leaves, and
sprinkle with a little sumac, if you like.