Peel and chop the onion finely. Add it to the mince. Add the breadcrumbs, finely chopped garlic, finely chopped tomato without the seed part, the spices and break the egg on top. Knead the mince and leave it to take in the flavors.
Wash the rice until it stops releasing starch.
Pour hot and salted water over it. Leave it for about 30 min.
Drain out the water and rinse the rice again. Put it in a pot for boiling and add warm and salted water. Boil until the rice swells. Toward the end of boiling add the vermicelli and stir. Remove the container from the stove, pour out the water and drain well.
Heat the butter, add the oil and pour in the rice and vermicelli to them. Cook about 10 min. while stirring nonstop.
Heat the oil for frying in a pan. Shape meatballs from the mince and braise them until golden.
Separately, heat 1 tbsp oil, add 2 tbsp tomato concentrate and braise. Return the meatballs to the sauce.
At the bottom of a suitable bowl, arrange the meatballs, pour the cooked rice on top and press.
Using a plate, flip the pilaf over so that the meatballs end up on top.