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

Add the canned tuna, including its oil, to the onions. Season with garlic powder and onion powder, then sauté briefly.

Add 2 tablespoons of the dried dill and mix well with the tuna.

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

Grease the bottom of a pot with oil, add a little turmeric, and place a layer of bread at the bottom to make tahdig.

Layer the rice with the tuna mixture, sprinkling the remaining 2 tablespoons of dried dill between the layers. Gently mix the rice and filling as you layer them.

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