In a large skillet, add 1 tbsp of the coconut oil and all of the vegetable oil and allow to heat through. Once the oil has heated, add the diced onions and sauté until translucent.
Add the ground beef to the skillet with onions once translucent. Sauté until the beef is fully cooked through and the beef is in small enough crumbles. Once cooked, remove from the pot and set aside in a separate bowl.
In a medium sized pot, bring the chicken broth to a boil.
To the same pot that you sautéed the onions in, add the remaining 2 tbsp of coconut oil to the pot and heat through. Once hot, add your rice to the pot along with the all spice, cumin, cinnamon and salt. Sauté until the grains of rice begin to change color to white. After sautéing for 2-3 minutes on high, add the ground beef and onion mixture back into the pot and mix well to combine.
Add the broth that you boiled to the pot with the meat and rice. Bring the pot to a quick boil and immediately reduce the heat to low, cover and allow all of the water to be cooked out.
Once all of the water has cooked out of the rice. Open the lid and use a fork to gently fluff the rice throughout. Cover with lid and turn the stove completely off. Allow the steam to finish cooking the rice for 20 more minutes.
While the steam is finishing the makloubeh, shallow fry the nuts by heating a skillet on the stove and adding the oil. Place the nuts and dried cranberries in the hot oil and stir constantly to ensure none of the nuts burn and that they maintain a golden color. Remove as soon as the golden color begins to darken. Be attentive at this step as they can burn very easily!
Serve the dish by laying the rice out on a platter and topping with your golden fried nuts and dried fruit, pomegranate and parsley. Eat with roast chicken, and a cucumber and yogurt salad.