1. In bowl, rinse rice with water; set aside.
2. Bring large pot of water to boil over high heat. Cut off and discard ends of onions. Peel away outermost layer of each onion. Keeping onion intact, cut down through the middle of each onion but not all the way through; cut out a small wedge. Add onions to boiling water; cook for 12 to 15 minutes or until tender and layers are easily separated. When cool enough to handle, carefully separate layers.
3. In large bowl, mix together rice, ground lamb, 2 tablespoons parsley, mint, tomato paste, garlic, cinnamon, cumin, paprika, salt, pepper and coriander. Place 1/4 cup in center of each onion layer, wrapping onion loosely around filling.
4. Heat oil in large high-sided skillet set over medium-high heat; cook half of the stuffed onions in pan, seam side down, for 3 to 5 minutes or until slightly browned. Sprinkle onions with half of the sugar; add half of the vinegar and half of the broth to pan.
5. Cover skillet and reduce heat to low; cook, turning halfway through, for 30 to 35 minutes or until filling is cooked. Repeat with remaining stuffed onions.
6. Transfer to serving dish; sprinkle with remaining parsley and pomegranate seeds.

 
Tips: 

• Substitute 1 cup of soaked lentils for ground lamb to make this a vegetarian dish.
• Serve with a simple chopped salad of tomato, cucumber and red onion.