In a bowl, mix the eggs and bread or bread crumbs. Set aside for five minutes.

In a separate bowl, mix the onions, parsley, one tablespoon oil, mustard, salt, pepper, and baking soda. Add the egg mixture and the meat and mix well to combine.

Shape the kebab mixture into rounds one and a half to two inches wide and place on a baking sheet. Transfer to the refrigerator for 30 minutes.

In a nonstick skillet, frying pan, or grill pan, heat the remaining 2 tablespoons oil. Add the kebabs and cook for three to five minutes, until browned. Flip and cook the second side until fully cooked through, another three to five minutes. Remove to a plate lined with a paper towel and set aside.

In a saucepan, heat the oil. Add the rice and saute for three to five minutes. Add the water and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Heat the oil in the skillet. Add onions and saute until golden. Add brown sugar, cinnamon, turmeric, salt, and pepper, stirring to combine.

Stir in the almonds, apricots, raisins, and prunes. Saute one to two minutes, until mixture is very fragrant. Add the topping to the rice and mix well.

Line a plate with paper towels and place next to the stove.

Heat the oil in the skillet. Add the onions in batches so as not to overcrowd the skillet and fry until golden. (They burn quickly, so watch carefully!) Using tongs or a spider strainer, transfer onions to the prepared plate. Season with salt while still hot.

Add a mound of jeweled rice to each plate and top with kebabs and a pile of crispy onions.