Heat the oil in a large sauté pan or shallow pot over medium heat. Add the sliced onion and cook until softened and golden, about five minutes.

Add the tomato paste directly into the oil. Use a wooden spoon or spatula to work it into the oil for one to two minutes until it darkens slightly and begins to smell rich and caramelized. This step deepens the flavor.

Stir in the paprika, coriander, salt, and black pepper. Toast the spices for 30 seconds to one minute to bring out their aroma.

Add the bell pepper, zucchini, celery, and potatoes. Toss to coat everything evenly in the tomato base.

Pour in two and a half to three cups of boiling water—just enough to mostly cover the vegetables. Bring to a gentle boil, then reduce to a simmer.

Cover and simmer for 30–40 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally and adjust seasoning to taste.

Add the garlic cloves, parsley leaves, and peeled onion to your electric chopper. Pulse until very finely chopped and well combined (almost like a paste).

In a large bowl, add the ground chicken. Scrape in the chopped herb mixture. Season with the coriander, granulated garlic, turmeric, salt, and pepper. Mix everything together gently with your hands until just combined—don’t overmix.

Oil your hands slightly, then roll the mixture into small meatballs (about one and a half inches wide). You should get around 18–20 meatballs.

Nestle the raw meatballs gently into your simmering sauce. Cover and cook over low heat for 25–30 minutes, or until the meatballs are cooked through.

Preheat the oven to 375 degrees Fahrenheit.

Rinse the basmati rice under cold water until the water runs clear.

In a deep 9×13-inch baking dish or oven-safe pan, add the rinsed rice, olive oil, and salt. Stir to coat. Pour 3 cups of boiling water over the rice mixture and stir gently to combine.

Cover the baking dish tightly with aluminum foil or a tight-fitting lid to trap the steam.

Bake for 30 minutes, or until all the water is absorbed and the rice is tender.

Remove from the oven and let the rice rest, covered, for 5–10 minutes. Then fluff gently with a fork before serving.