Preheat your grill to high. Line a grill pan or baking tray with foil and arrange the meatballs on it. Slide under the grill and cook for 6 mins, turning halfway, till browned all over. If you’d rather not grill the meatballs, see our tip at the end.

While the meatballs cook, peel and finely chop the onion. Place a large pan on a medium heat and add 4 tbsp cold water and the onion. Add a pinch of salt and fry, stirring, for 5 mins till the onion is glossy and starting to pick up a little colour.

While the onion fries, dice the tomatoes. Add them to the onion and fry together for 3-4 mins, stirring occasionally, till the tomatoes have softened and look pulpy.

While the veg fry, take the meatballs out from under the grill and set aside. Roughly chop the dried apricots. Peel the garlic and crush or grate it. Finely grate the zest from the lemon. Fill and boil your kettle.

Stir the meatballs into the veg along with the apricots, garlic, lemon zest and cinnamon stick. Cook and stir for 1-2 mins till the pan is aromatic.

Tip the rice into the pan and stir to mix. Pour in 300ml hot water from the kettle. Stir to mix, then pop on a lid and bring the pan to the boil. When boiling, turn the heat down very low. Gently simmer for 8-10 mins till the rice has absorbed all the water and become tender. Take the pan off the heat and let it sit for 5 mins, lid on, to steam and finish cooking the rice.

Finely shred the mint leaves. Taste the rice and add a pinch more salt if you think it needs it. Divide the meatball pilau between 2 bowls, discarding the cinnamon stick, and top with 1 tbsp yogurt each and the shredded mint. Serve with wedges of lemon for squeezing.