Place all ingredients except for the chicken into the food processor. Grind to a paste. Mix in the chicken. Make small meatballs on a baking sheet, and broil until lightly browned. Flip and brown the other side.

Boil 2 cups of long grain rice until almost tender. Strain. Mix a pinch of saffron in a tablespoon of warm water. In a wide frying pan, melt some butter. Mix half the rice with the butter right in the pan. Top with the rest of the rice. Pour the saffron water over the rice and cover. Cook on med-high for 15 minutes or so, being vigilant to smell for any burning. You want a light burning smell, but when it gets too strong, take it off the heat. Scoop out the tender rice from the inside of the pan to use in the soup. Use the crispy rice on the edges as garnish.

Brown onion and garlic in a sauce pot. Pour in 8 oz of pomegranate juice. Simmer about 15 minutes to reduce slightly. Add a box and a half of chicken stock (about 1.5 qt). Bring to a simmer and toss in your meatballs. We only used about 3/4 of the meatballs because it seemed like a good soup-to-meatball ratio. Finally, add some spinach to wilt. Remove from heat and stir in the rice and the seeds from one pomegranate. Top with the crispy rice.