Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core of the onion. Place the onions in the pot of boiling water and boil for 8–10 minutes until slightly tender. Drain, cool, then gently separate into individual onion layers. You can save the core 2-3 layers for another use.

In a large bowl, combine the ground beef, rice, tomatoes, parsley, 7 Spice, coriander, salt, and black pepper. Mix until just combined.

Take one onion layer, place about 1–2 tablespoons of filling inside, and roll gently (not too tight because the rice needs room to expand). Repeat with remaining onion layers and filling. You should have 6-7 layers per onion.

Preheat the oven to 400°F. Arrange the stuffed onions seam-side down in a wide oven-safe skillet with a lid, packing them snugly in a single layer or slightly overlapping.

In a bowl, whisk together the water, olive oil, tomato paste, pomegranate molasses and salt. Pour evenly over the onions.

Bake in the preheated oven covered for 60 minutes. Uncover and continue to bake for 15 more minutes. Broil for 2-3 minutes if desired.

Let rest for 10 minutes before serving. Spoon extra sauce over the top and serve.