Finely chop or grate the small onion. Combine it with the ground beef, breadcrumbs, salt, pepper, and turmeric. Knead the mixture for about 10 minutes, then shape it into small meatballs. Refrigerate for 1 hour.

Soak the lentils for about 30 minutes, then cook them with salt and lemon juice until tender.

Thinly slice the medium onion and sauté it with salt, pepper, and turmeric until golden.

Add the raisins, chopped walnuts, and cinnamon, and sauté for about 3 minutes. Remove the mixture from the pan and set aside.

Add the meatballs to the same pan and fry until browned on all sides.

Return the onion, raisin, and walnut mixture to the pan. Add ¼ cup of water, reduce the heat, cover, and let everything cook together.

Soak the rice in salted water for 30 minutes to 1 hour. Parboil it with a little turmeric, then drain.

Add some oil to the bottom of a pot and place a layer of bread at the bottom to make tahdig.

Layer the rice and cooked lentils in the pot. Cover and steam over medium-low heat for 30–40 minutes.

Transfer the lentil rice to a serving dish and top generously with the meatballs, raisins, walnuts, and sautéed onions.