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