Date sauce

• ½ cup dates, pitted
• 1 cup braising broth (from the cooked beef)
• 1 tbsp pomegranate molasses
• ½ tsp cinnamon
• ¼ cup cooking cream (optional)
• Pinch of salt

Oriental rice

1. In a saucepan, melt the ghee and sauté the chopped onion until golden.
2. Add the soaked raisins, cinnamon stick, cardamom pods, ground cinnamon, turmeric, and allspice, stirring briefly.
3. Stir in the rinsed and drained rice, coating it with the flavors.
4. Pour in the beef broth, bring to a boil, then reduce the heat. Cover and simmer for 15 minutes.
5. Once cooked, fluff the rice with a fork.
6. Garnish with toasted nuts before serving.

Braised beef ribs

1. Preheat the oven to 160°C (320°F).
2. Season the ribs with cinnamon, allspice, smoked paprika, black pepper, and salt.
3. Heat olive oil in a heavy pot and sear the beef ribs on all sides until they develop a golden-brown crust.
4. Add the chopped onions, celery, carrot, and garlic. Sauté for a few minutes.
5. Pour in the red grape juice and beef broth, ensuring the ribs are mostly submerged. Cover and place in the oven for 1.5 hours.
6. Remove the beef ribs, wrap them in aluminum foil, and return them to the oven for another 1.5 hours or until the meat is tender and easily falls off the bone.

Date sauce

1. In a small saucepan, combine the dates with 1 cup of the braising broth.
2. Let it simmer for 5 minutes, then mash the dates and strain the sauce if a smoother texture is desired.
3. Stir in the pomegranate molasses, cinnamon, and a pinch of salt. If using, add cooking cream for a richer consistency.

1. Arrange the spiced rice on a serving platter.
2. Place the tender braised beef ribs on top, drizzling with a bit of the cooking broth.
3. Sprinkle with extra toasted nuts and chopped coriander for garnish.
4. Serve the warm date sauce on the side or drizzled over the meat.