Stuffed Iraqi onions

4 large white onions

2 cups jasmine rice

450 g chopped canned tomatoes

large bunch of parsley

small bunch of cilantro

1 cup chicken broth

1/2 cup olive oil

1/4 cup pomegranate narsharab sauce

3 tbsp. tomato paste

2 tsp. ground zira

2 tsp. ground coriander

2 tsp. curry powder

2 tsp. ground sumac + to serve

salt

freshly ground black pepper

natural yogurt