Mix the ground meat with the finely chopped small onion, breadcrumbs, meat seasoning, salt, pepper, and turmeric. Knead well for about 10 minutes.

Shape the mixture into small meatballs (slightly smaller than usual) and refrigerate for 1 hour.

Fry the meatballs in a pan until browned, then remove and set aside.

Finely chop the medium onion and sauté it with salt, pepper, and turmeric.

Add the meatballs back to the pan and mix with the onions.

Add the walnuts and sauté for about 5 minutes.

Mix the pomegranate and plum pastes with ½ cup of water, add to the pan, and let the mixture cook until well combined and slightly thickened.

Soak the rice in salted water for 30 minutes to 1 hour, then parboil it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom for tahdig.

Layer the rice and the meatball mixture in the pot. Cook over medium heat for 30–40 minutes until the rice is fully steamed.