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

Finely chop the red bell pepper, add it to the onions, and sauté until softened.

Add the cooked green peas and tomato paste, then sauté for a few minutes.

Add a little water and let the mixture cook until the flavors are well combined and most of the liquid has evaporated.

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 bread at the bottom to make tahdig.

Layer the rice and the vegetable mixture in the pot, gently mixing the layers together.

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