Preheat the oven to 375°F and line a roasting tray with parchment paper.
In a mortar and pestle, crush the toasted coriander seeds, then add the garlic. Smash until combined. Add the olive oil and pomegranate molasses, and season well with salt and pepper. Brush the mixture on the scored part of the eggplant, with the cut-side down on the tray for 25 minutes, and then flip for another 35 minutes until golden and soft in the middle.
Make the rice. Finely chop the onion and sauté with olive oil. Add the cumin seeds. Sauté for 5 minutes until translucent. Add in the garlic and sauté for a couple of minutes. Add the rice and mix well. Season with salt and add 2 cups of water. Bring to a boil, cover, and turn down to a simmer. Cook on low heat for 10-12 minutes. Turn off the heat and keep covered. Before serving, fluff with a fork and add the dill, walnuts, juice, and zest of ½ lemon. Mix and check for seasoning.
Plate. Place the eggplants on a plate and cover with the rice. Finish with a drizzle of pomegranate molasses and garnish generously with POM Wonderful Pomegranate Arils and a little more dill.
