This rice is mentioned by Jean Chardin in his Travels in Persia of 1673. In some regions, they garnish this dish with slivered pistachios, almonds, and barberries. For a vegetarian option, simply omit the lamb.
For the lamb and bulgur: Heat 2 tablespoons of the oil in a medium-sized enameled cast-iron pot and sauté the onion and lamb for 10 to 15 minutes until golden brown. Season with the salt, pepper, turmeric, and advieh. Add the bulgur and sauté for 1 minute longer.