Mix all the spices well. Keep one half aside for the meatballs and the other half for the Khorak sauce.

Peel the skin from the onion, cut in half, grate one half, chop the other half and set aside.

Squeeze the grated onion in a colander until all the juice is extracted.

Add minced meat, half of Advieh spice mixture, season with salt and pepper.

Knead until you get a homogeneous mass, then form into small balls.

I got 25 small balls from the mixture. Put them on a tray.

Peel and slice carrots thinly.

Peel potatoes and dice into small pieces.

Fry the diced onions in a bit of oil, once glazed add turmeric, toss once.

Add tomato paste, the other half of Advieh spice mix and fry until the aroma of tomato paste rises.

Add 2 glasses of cold water and bring to a boil, reduce heat.

Carefully add carrots and meatballs to the sauce and cook for 30 minutes.

Add potatoes and cook for another 30 minutes. If possible, do not add any more water unless the water has completely evaporated, this only happens if you have the heat too high. At low heat the sauce becomes smooth and creamy.