Take a pinch of saffron and pound to a powder using a mortar pestle or the back of the spoon with a dash of sugar.

Add 2 to 3 tablespoons of boiling water and cover it. Let it sit overnight or for at least 2 hours.

Take a large bowl, add the chopped onion, grated garlic, turmeric, salt and pepper and the ground beef.

Mix thoroughly using your hands until well incorporated.

Make small meatballs about the size of a cherry (makes around 40 meatballs). Keep aside until needed.

Chop the onions and cabbage to the same size preferably diced thinly.

Heat a tablespoon of any cooking oil in a thick-bottomed pan (you will use the same pan to fry the meatballs too).

Add the chopped onions and saute until translucent.

Add the chopped cabbage, salt and turmeric.

Sauté for about 20 minutes or until cabbage is cooked (you may cover and cook during the last few minutes). Transfer into a large mixing bowl.

Add two tablespoons of oil to the same pan while still hot.

Place all the meatballs carefully or do it in batches.

Pan-fry the meatballs on medium to high flame for about 20 minutes or until cooked all the way through.

Remove the meatballs and reserve the leftover juices from the meatballs in the pan for deglazing.

Bring to boil 4 to 5 cups of water in a pot.

Add the drained rice and enough salt (more than usual).

Bring to a rolling boil once again and then reduce the flame to low and let it boil for 2 to 5 minutes and switch off. We want almost cooked but not completely cooked rice.

Drain the rice into a colander. Transfer the drained rice into the bowl of cabbage.

Add around 2 tablespoons of brewed saffron to the rice and gently mix it all.

Take the same pot to prepare the Polow and add 2 tablespoons of water and swirl the pan to ensure the surface is covered with the water.

Layer the pot with rice, place all the meatballs, and then cover with the remaining rice.

Create four to five deep holes with the back of a ladle in the rice.

Place the pot over a medium flame and cover and cook for 10 minutes. (you may use a heat diffuser).

Meanwhile, add some water to the pan where the meatballs were sautéed and deglaze the pan.

Open the pot and pour the broth over the rice. Cover the pot with foil or cloth and close with the lid tightly. Turn the flame to the lowest and let it cook for 20 or 30 more minutes.

Serve hot with cold salad and yoghurt or laban.