In a large frying pan, (preferably nonstick) heat 3 tablespoons olive oil on medium-high heat. Add the ground beef and season it well with a pinch of salt and pepper. Thoroughly break it apart with a wooden spoon, add 1 teaspoon of the cinnamon, and mix. Allow any liquid in the pan to evaporate, then leave the meat to become dark golden and crispy on the bottom of the pan, about 6 minutes. Crisp up the rest of the meat in this way, breaking it apart as needed. It should take another 10 to 15 minutes to reach full crispiness. Check on it and give it a stir once in a while.

Add another tablespoon of olive oil to the pan and add the onions. Season with another big pinch of salt and the paprika. Keep them to one side of the pan and do not mix them into the meat until they have softened a lot, about 10 minutes. Once the onions are soft and golden brown, and the meat is crispy, stir through the remaining ½ teaspoon cinnamon and the 2 tablespoons pomegranate molasses, allowing it to caramelize a little.

Turn the heat down to low. Remove half of the beef mixture from the pan and set aside. Pour the rice into the pan and mix with the meat that’s left in there. Drizzle another tablespoon of olive oil around the bottom of the pan and spread and flatten the rice out. Leave it to become crispy on the bottom, about 10 minutes. Once the rice has formed a golden crust on the bottom of the pan, mix through the rest of the beef mixture into the still-fluffy rice.

To serve, mix the parsley through the rice. Generously squeeze lemon on top, scatter the toasted nuts, and add another generous drizzle of pomegranate molasses. Serve with more lemon wedges.