Persian Carrot Rice with Meatballs (Grandma)

Ingredients:

• 2 big red onions
• 1/2 kg ground beef
• 1tsp black pepper
• 1tsp turmeric
• 1 1/2 tsp cinnamon
• 1tsp salt
• carrots, shredded, however much you'd like
• 1/4 to 1/2 cup corn oil
• 1tblsp butter
• 1/4 to 1/2 cup saffron water
• 4 to 5 mugs rice

For Zereshk (barberries)

• zereshk, washed, however much you'd like
• 1 to 2 tblsp corn oil
• 1/2 tsp sugar
• 1 tblsp butter
• 1/4 cup or less saffron water

For Oil Saffron Mixture:

• 1/4 cup oil
• splash of saffron water (less then 1/4 cup)
• 1 tblsp butter
• little water

Directions:

1. Wash the rice and put in water with a little salt and set aside for at least 2 hours.
2. Grind red onions to hummus consistency
3. Mix beef with onions, black pepper, turmeric, cinnamon, and salt. Set aside
4. In a pot over medium heat, mix together the shredded carrots with corn oil and 1 tblsp butter. Let cook and stir occasionally
5. In another pot over medium heat, mix together zereshk, corn oil, sugar, and 1 tblsp butter. Cook. 
6. Add saffron water to carrots after about 8 minutes of cooking. 
7. Add little (about 2 spatulas) of zereshk to the carrot pot. Cook until the carrots are soft-ish.
8. For meatballs: grease a cold pan with butter. Add 1/2 to 3/4 cup of oil.
9. Make small meatball rounds. 
10. Arrange in the pan as one layer. 
11. Fry on high then low so it doesn't burn. 
12. Flip to cook all sides. 
13. When cooked, add a few meatballs to the carrot pot.
14. For rice: fill a big pot with water halfway. 
15. Put on high heat to boil. 
16. Add the rice with it's water and let it cook. Stir occasionally. 
17. When water starts boiling again, check to see if it is about 75% cooked. 
18. Drain. 
19. Return pot on medium heat. Add 1/4 cup oil, splash of saffron water (less then 1/4 cup), 1 tblsp butter, and little water. (make another batch and set aside)
20. In the carrot pot, add the rice and mix. 
21. In the oil pot, add the carrot and rice mixture. 
22. Cover with lid. Let it cook. 
23. When it starts steaming, add splashes of extra oil saffron water mixture (not necessary to use all of it)
24. Let it cook for about an hour or so on low heat. 
25. Serve on a plate with meatballs on top.