In a large pot heat the olive oil over medium heat and add the onions and garlic. Cook for about 5 minutes until wilted and golden in colour. Mix in the kohlrabi, salt and spices and cook for 5 minutes. Pour in the hot water and cook, covered, for about 30 minutes or until kohlrabi is tender.

In a large frying pan heat 3 tablespoons sunflower oil over medium heat and cook the nuts, stirring all the time, for about 3 minutes or until golden in colour. Remove with a slotted spoon onto a plate. Reserve.

Add the meat to the same frying pan, salt and spices and cook over medium-high heat for about 10 minutes or until the meat is done, stirring constantly. Mix in half of the pine nuts.

Add the meat and drained rice to the tender kohlrabi. Pour in the hot water and bring to a boil. Adjust taste at this point. Cover and continue cooking over medium-low heat for about 20 minutes or until rice is done and all the water is absorbed. Remove from heat and let stand for 10 minutes.

Garnish with the rest of the pine nuts and serve hot with a squeeze of lemon and some plain yoghurt.