Start with the koftas. Place the grated onion in a muslin cloth or clean tea towel and squeeze out the excess juice. Place the onion in a bowl along with the remaining kofta ingredients (except the oil) and mix well until fully combined. Cover and leave to marinate for at least 30 minutes.

Shape the mixture into small meatballs.

Heat a little oil in a large sauté pan over a medium heat and fry the koftas in batches until golden on the outside. It isn’t necessary to cook them all the way through as they’ll finish cooking with the rice. Remove with a slotted spoon to a plate and set aside.

To the same pan, add the ghee and sauté the chopped onion for 3–4 minutes until softened. Add the garlic and cook for another
minute until fragrant.

Add the soaked drained rice and saffron along with the melted ice, then pour in the vegetable stock and squeeze in the lemon juice. Season and stir. Bring to the boil, then reduce to a simmer, cover and cook for 5–6 minutes until the top of the rice begins
to appear and some of the liquid has been absorbed.

Carefully place the koftas over the rice in a single layer, then reduce the heat to the lowest setting, cover with a tight-fitting
lid and simmer for 10 minutes.

Turn off the heat and let it rest, covered, for a final 10 minutes to allow the steam to finish cooking the rice and meatballs.

Fluff the rice gently, sprinkle with fresh coriander and pomegranate seeds, and serve hot with salad.

TIP: Freeze the meatballs after shaping by arranging them in a single layer on parchment paper. Once solid, transfer to a ziplock bag. Cook straight from frozen, continuing from step 3.