Combine ground beef or veal, raw rice, salt, turmeric, pepper, dried tarragon, chopped Italian parsley, chopped leek, fresh dill, and chopped onion in a large bowl.

Mix all ingredients thoroughly until well combined.

Form the mixture into large, firmly packed meatballs about 2.5 inches in diameter.

Refrigerate the meatballs for 1 hour to allow them to firm up.

Prepare the broth by heating oil in a large pan or soup kettle.

Add sliced onions and ground turmeric to the hot oil and stir-fry over medium heat until the onions are light brown (approximately 3 minutes).

Add chopped tomatoes and salt to the pan and stir-fry for an additional 2 minutes.

Pour water into the pan and bring the mixture to a boil.

Moisten your hands with cold water to prevent sticking.

Gently roll each chilled meatball to reshape if necessary, ensuring they are firmly packed.

Carefully add the meatballs to the boiling broth one at a time, making sure they do not fall apart.

Ensure the water just covers the meatballs; add more water if needed.

Cover the pan and cook over moderately low heat for 45 minutes without stirring.

Add green peas (fresh or frozen) to the broth and cook for another 10 minutes.

Allow the broth to reduce slightly and the meatballs to swell as the rice expands.

Serve the Koofteh Tabrizi warm, with the meatballs in the flavorful broth.