Preparation:

Cut the onion lengthwise and dip it in hot water for ten minutes. Take it out of the water and remove whole layers.
Prepare a mixture of meat, rice, onion, cumin, black pepper, salt, parsley, coriander and dill. Heat oil in a pot, fry the onion, and then add the carrot. Next, add a bit of water and spices: red paprika, ground and whole cumin, saffron and chicken soup powder. When it boils a bit, add a layer of potato slices, fill in the onion layers with the mixture and place in the pot. Spread cranberries into the pot. Optional: spread chickpeas as well.
When it boils, place a plate or another cover smaller than the pot over the cooked dish, and then cover the pot with its own lid. Cook for 30-40 minutes.