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Add the pine nuts to a dry pan and toast over low/medium heat until just golden (about 2 minutes). Set them aside.
In a pot over medium heat, add the oil and sauté the onions for 5-7 minutes.
Add the beef and brown well.
Add salt, pepper, and the seven spice.
Add the toasted pine nuts and the rice. Cook the rice for just a couple minutes.
Pour in the broth and taste, adding salt if necessary.
Bring to a bubble and add in 1 Tbsp of butter.
Lower the heat and cover. Cook until the liquid has been absorbed (around 25 minutes).
Fluff with a fork and serve.
Top with more toasted nuts, chives or parsley, and pomegranate arils.