Soak the split chickpeas for some hours and cook them along with ½ pinch of caraway seeds.
Cook the rice with a pinch of saffron and turmeric in boiling water
Ground the meat, herbs, and split chickpeas and the rice for two or three times in a mincer.
Slice and fry the onions until they caramelize
Add spices to the mixture of meat and herbs.
Add egg and mix it well with the combination.
Add gravy, two cups of warm water, tomato paste, and saffron to a pot to make the juicy sauce.
Mix chopped walnuts, fried onions and plums, and the barberries to make the stuffing.
Fill half of a medium-size bowl or a big cup with a mixture of meat and herbs.
Make a little curve in the middle of that meat.
Pout the stuffing into that curve and cover it with an adequate amount of meat.
Make a ball-like shape in your hands.
If you are using eggs as stuffing, be careful of cracking, and place the meat carefully on top of the filling.
Fry the meatballs in a pan with oil
Pout the meatballs into the sauce, you had made, and let them make chemistry
Serve the juicy part and meatballs separately.
You can use walnuts and barberries to decorate your meatballs.