Preparation
Step 1
Add the onions to a pan of boiling water, so that they are completely covered. Simmer over a medium heat for 25 minutes, until tender.
Step 2
Remove from the pan and once cool enough to handle, make a slit down one side of the onion and pull apart the layers, taking care to leave the onions whole.
Step 3
Set a large saucepan with the olive oil over a medium heat. Add the beef mince and brown all over for about 5-6 minutes, breaking up with a spoon.
Step 4
Stir in the orzo, spices, and chicken broth. Cook for 7-8 minutes, until the water has evaporated, and the mixture is dry. Remove from the heat and stir through the tomato paste and herbs.
Step 5
Preheat the oven to 170°c.
Step 6
Stuff the onion skins with the beef and orzo mixture, then transfer to a large baking dish.
Step 7
Whisk together the sieved tomatoes and pomegranate molasses. Pour over the onions, then transfer to the oven and bake for 20-25 minutes.
Step 8
Sprinkle with pomegranate seeds, parsley, and coriander before serving.
