Soak the rice 1 hour before.
Soak the raisins.
Chop the walnuts.
Grate 1 medium onion. Take its water completely. Combine with ground beef. Add ½ spoon of salt and some spices. knead ingredients together.
Take the size of a hazelnut (or smaller) from the ground beef. Roll it in your hand until it becomes round.
Fry the meatballs in a pan. Remove and set aside.
Fry a large onion.
Add walnuts.
Add raisins.
Add the meatballs.
Dilute the pomegranate paste with a few spoons of boiling water. Add saffron to it. Pour over the meatballs and the rest of the ingredients. Turn it off after 2 minutes.
Pour water into a pot and let it boil.
Pour the rice into the boiling water. Add salt and oil. Let it cook for about 4 to 7 minutes until al dente.
Pour the rice into the colander.
Put the pot on low heat. Pour oil. Put bread or potatoes at the bottom of the pot to have tahdig (optional).
Pour half of the rice into the bottom of the pot. Pour the meatballs, fried onions, raisins, and walnuts on it.
Pour the rest of the rice.
Pour 2 spoons of saffron. Let it steam for 40 to 60 minutes.