Grate the onion and mix it well with the ground meat, breadcrumbs, salt, pepper, and turmeric. Knead the mixture until well combined.

Shape the mixture into small meatballs and fry them in oil until golden.

Fry the cherry tomatoes lightly and set aside.

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

In a pot, add oil and turmeric, then place bread at the bottom to make tahdig.

Layer the rice, sumac, and some of the meatballs in the pot.

Finally, place the tomatoes on top of the rice, add the brewed saffron, cover, and let the rice steam over low heat for 30–40 minutes.

Add enough sumac to give the rice a light pinkish-red color.