Fry 1 chopped onion in olive oil until soft. Add 1 chopped garlic clove, ½ tsp each allspice, cinnamon and cumin and cook for 2 minutes. Add 90 g (3¼ oz) red lentils, ½ tsp fine sea salt and 800 ml (28 fl oz) water. Gently cook, covered, for 20 minutes. Add 90 g (3¼ oz) rinsed burghul (bulgur) wheat and cook for 20 minutes, or until tender. Drain, return to the pan and add ½ tbsp tomato paste (concentrated purée), 2 tbsp pine nuts and 1 tbsp pomegranate molasses. Cook for 2 minutes more then leave to cool. Add 1 small handful each chopped mint and flat-leaf (Italian) parsley and 1 tbsp rice flour. Shape into 4 patties and fry in vegetable oil until golden.