Rinse the rice thoroughly and soak it in water with a pinch of salt. Set aside.
To prepare the meatballs, in a medium bowl, combine the minced beef, minced onions, garlic powder, black pepper, salt, cinnamon powder, turmeric, cardamom powder, and ground saffron. Thoroughly mix until fully combined and shape into mini meatballs. The smaller, the better.
In a large frying pan, add a drizzle of vegetable oil, add the mini meatballs, and over medium-high heat, brown the meatballs. Toss to ensure all sides are evenly browned.
In a large pan, sauté the onions until they become translucent. Add the kohlrabi and sauté for 15 to 20 minutes until cooked through; the kohlrabi will reduce in volume. Add the lemon juice and saffron. Add the cooked meatballs to the mixture, and combine. Reserve 2 cups of the mixture to garnish the rice, and use the remaining to layer in the rice when it is steam cooking.
Bring a pot of water to a boil, and add the soaked and drained rice. Cook the rice until it is half-cooked, then drain the water.
In a large pot, add a couple of tablespoons of melted butter, a little oil and saffron water. Add one-third of the parboiled rice, followed by a layer of the mixed fresh herbs and dried dill, and finally a layer of the kohlrabi and meat mixture. Repeat the steps with another layer of one-third of the parboiled rice and the rest of the fresh herbs and dried dill. The final layer should be the remaining parboiled rice.
In a small cup, mix ½ cup of hot water with 3 tablespoons of melted butter and a pinch of saffron. Sprinkle the mixture over the rice. Once the rice starts to steam, wrap the pot lid with a kitchen towel, lower the heat, and cook for about 45-50 minutes. The towel will absorb the excess condensed steam, allowing the rice to become fluffy.