To make the meatballs, put the mince, coriander and cinnamon in a bowl

Season well with salt and freshly ground black pepper and mix using your hands to bring the ingredients together

Shape into 24 small balls, about the size of a walnut, and set aside.

To make the pilaf, heat the butter and olive oil in a large frying pan over medium heat

Add the onion and garlic and sauté for 1 minute

Add the spices, salt and rice, then cook, stirring often, for 2 minutes, or until the rice just begins to colour to a light golden brown — take care that it does not darken too much, or burn

Stir in the stock and bring to the boil, then reduce the heat to low and cover with a lid

Cook for 12 minutes, or until the rice is just tender, adding a little more stock or water if the rice starts to dry out

Sprinkle the currants over the rice during the last 2 minutes or so of cooking

Meanwhile, heat the remaining 15 ml of olive oil in a frying pan over medium heat

Cook the meatballs in two or three batches for 3-5 minutes at a time, or until cooked through, shaking the pan from time to time so they cook evenly — keep warm

Fluff up the rice grains with a fork

Fold the meatballs, pine nuts and fresh coriander or parsley through the rice and serve.