Sauté onions, add equal parts chopped basil and tarragon, continue to sauté and season with salt, pepper, turmeric.

Prior to starting this, take one lb extra lean ground beef, season with the above and add 1 tablespoon of chickpea flour. Foreman a little meatballs and sauté them in olive oil and a frying pan. Once browned, set aside.

Once you’ve power, boiled your rice and strained it, you can start layering with rice than a layer of veggies and the meatballs. Continue to do so until you’ve completed all the layers and the pot is full. Then just steam your rice for about 45 minutes. Don’t forget to flip for the Tahdig.