Cut the tomatoes in half and place them in a pan along with the peeled garlic cloves.

Pour the oil from the canned tuna into the pan, cover, and cook until the tomatoes and garlic are soft.

Once the tomatoes have softened, remove their skins and mash the tomatoes and garlic together.

Continue cooking until the excess liquid has evaporated. Add the tomato paste, salt, pepper, turmeric, garlic powder, and onion powder, then sauté for a few minutes.

Add the tuna and mix well with the tomato mixture.

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

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

Add half of the rice to the pot, then spread the tuna and tomato mixture evenly over it.

Mix the remaining rice with dried dill and spread it over the filling. Gently press down to compact the layers.

Cover and steam the rice over medium-low heat for 30–40 minutes, until fully cooked.