Technical Stages :

• Pour 20 cl water in a stewpan; add oil, ginger, saffron, cinnamon, coriander stems, garlic, onion, 4 pinches of salt, and same of ground pepper. Bring to a boil using a whisk to emulsify the mixture.
• Place the pigeons in the stewpan and turn them on all sides.
• Cover the stewpan and cook on low heat for 30 minutes turning the pigeons regularly.
• When finished, keep them warm in aluminium foil.
• Filter the cooking juice using a chinois. Add 1 tsp honey and diced pumpkin (2 cm dice). Cook for about 20 minutes until very tender.
• Then remove the dices from the stewpan using a skimmer and puree them using a ricer.
• Make a light syrup with the remaining honey and cook for about 5 minutes. Replace pigeons and juice in the stewpan. Cook for 12 to 15 minutes on low heat in this flavoured syrup and keep turning them both sides until they are coated with a thin glossy lacquer.
• Heat the puree with butter and a bit of the remaining juice in the stewpan.
• Dress the pigeons in a tajine dish with pumpkin puree around.
• Serve immediately.
• You may serve natural flavoured rice (Basmati, Thaï) or wild rice along with the dish.