Rinse the rice 3 times in cool water, until the water runs clear. Set aside. Add the pomegranate juice, water, and beet to a large pot over high heat. Add the rinsed rice and bring to a boil. Keep at a low boil for around 10 minutes.

Meanwhile, season the ground beef with salt and pepper and into small, tablespoon sized meatballs. Gently add them into the pot as the stew boils. Add the herbs, spinach and dried dill and mix to combine.

Let the stew bubble over medium heat, around 10 minutes. Turn the heat down to low. Add the tamarind paste and stir to combine; the stew will turn dark. Season with the salt and pepper.

Cover and cook on a light simmer for another 35-40 minutes, until the stew has thickened and the rice is cooked through. Serve hot.