Peel the onions and make a lengthwise cut into the center of each onion, stopping at the middle. Boil them for about 25 minutes. Remove them and transfer to ice-cold water and then drain using a colander. Save the water used to boil the onions for the dish.

While the onions are cooking, heat a medium size pot with 3 tablespoons of oil. Add the rice and a pinch of salt, and saute briefly. Add a cup of boiling water and simmer over low heat for 6-7 minutes until the water is absorbed. The rice should be half-cooked.

Heat a wide pot with 4 tablespoons of olive oil. Add the finely chopped onion and pine nuts, and saute until golden brown. Add the beef and cook until it changes color. Add the partially cooked rice, beef, raisins, and spices, stir well, and turn off the heat. Add the chopped herbs and mix.

Gently separate the layers of the boiled onions. Fill each onion layer with a spoonful of the rice and beef mixture, ensuring that the mixture doesn't spill out. Arrange the stuffed onions tightly in the pot to prevent them from falling apart during cooking. Pour the sauce over the stuffed onions, making sure they are fully covered. Place a moistened parchment paper on top, cover with a lid, and cook for about 35 minutes (preheat your oven to 355F/180C after 25 minutes).

Turn off the heat, remove the parchment paper and lid and bake for another 35 minutes on turbo mode until the top is golden brown.