First, add the chopped cilantro, green onions, parsley, fresh mint, salt, mixed spice, black pepper, and dried coriander to the ground beef.

Mix well and shape the mixture into equal-sized balls.

Heat a little olive oil in a pot, add the sliced onions and sauté. Gently add the meatballs without stirring, cover the pot, and cook on low heat for 7 minutes.

In a blender, blend the tomatoes, garlic, tomato paste, green chili, and 1 cup of water. Pour this mixture over the meatballs, then add the pomegranate molasses, salt, spices, bouillon cube, and another cup of water.

Gently stir, cover, and let simmer on low heat for about 15 minutes until the sauce thickens.

Garnish with dried mint before serving. (This dish is best served with rice with vermicelli.)