Put the quails into a tagine or large lidded saucepan. Scatter over the chopped onion.
Add the ginger, cinnamon stick, parsley and coriander. Season with salt and freshly ground black pepper.
Drizzle over the sunflower oil.
Cook gently over a medium heat for five minutes, then mix with a wooden spoon and baste the quails with the oil. Simmer gently for five more minutes.
Add the water. Cover and simmer over a low to medium heat for one hour. Turn the quails from time to time and add more water if necessary
Meanwhile, for the pears, fill a pan one-third full with water and add the sugar. Boil for a few minutes, then add the ground cinnamon and saffron.
Peel the pears, cut each pear into two and remove all pips. Add the pears to the pan and boil for five more minutes, or until tender.
Remove the pear halves from the pan with a slotted spoon and place them in the tagine or saucepan around the quails.
To serve, sprinkle over the flaked almonds and sesame seeds. Top with chopped fresh parsley and coriander leaves and serve in bowls.
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