Make the pumpkin puree by tossing the pumpkin cubes with the rosemary and oil and roasting in a roasting tray for 30 mins, then blitz in a blender until smooth (if you have extra, freeze it for next time)
Heat the water, bouillon and star anise
Sautee the onion and garlic very gently in a large pan, then add the za’atar (or whatever you are using!) and rice and stir everything
Slowly add the stock about 150mls at a time adding more each time it is absorbed
Meanwhile sauté the onions in the oil and when translucent add the balsamic and tarmari and sauté for 12 mins more
Once the rice is cooked, add the orange juice and pumpkin puree and stir for a further 5 mins, adding more water if needed
Serve garnished with the herbs, a squeeze of lemon juice and the onions