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

Add the diced potatoes and sauté until lightly cooked.

Add the crushed tomatoes and tomato paste with a little water, and cook until the liquid evaporates.

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 to make tahdig.

Layer the rice and the potato mixture in the pot and gently mix them together.

Cook the rice over medium heat for 30–40 minutes until fully steamed.

Fry the eggs in oil and serve alongside or on top of the rice.