In a large bowl, combine ground pork, rinsed rice, tomato paste, diced tomatoes, and minced garlic. Sprinkle in paprika, oregano, salt, and pepper, then fold in chopped parsley. Mix until well combined and set aside for 10 minutes.

Slice off both ends of the yellow onions and carefully split each onion in half, without cutting all the way through. Boil the halved onions in a large pot of water for 15 minutes until tender.

Drain the onions and allow them to cool for a few minutes. Gently peel apart the layers of each onion half to create pockets for filling.

Spoon about a tablespoon of filling into each onion layer, pressing gently to secure. Continue until each onion is filled.

Preheat oven to 425°F (220°C). Place stuffed onions seam-side down in a baking dish. Melt ghee and mix with remaining tomato paste and broth, pouring over the onions. Cover with foil and bake for 45 minutes.

Remove the foil and bake for an additional 15 minutes until the onions are golden and bubbling.