Daoud Basha

Rinse and soak the basmati rice. Peel and finely chop the onion and garlic. Peel and slice the carrots into half-moons. Chop the fresh parsley.

In a bowl, combine the beef mince, half of the chopped onions, the cinnamon powder, black pepper, parsley and salt with the marmite. Knead the mixture until combined. Shape into 10 meatballs. Refrigerate.

Heat a pot over a medium-high heat with the ghee. Once hot, roughly break up the vermicelli noodles into the pan. Fry for 4-5 min, constantly stirring, until browned and crispy.

Drain and add the basmati rice, measured water and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and cover.

Meanwhile, heat a non-stick pan over a high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Reduce the heat to medium-high, add the onions and cook for 3 min. Add the garlic, coriander powder and allspice powder. Cook for 1 min.

Add the tomato paste, stock cube, chopped tomatoes, honey, pomegranate molasses and carrots. Simmer for 12-15 min or until the carrots are soft. Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a spoon, squeezing to release the seeds. Serve the meatballs over the rice and top with fried onions and pomegranate.