Combine rinsed rice, cubed potato, turmeric, salt, and water in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer until the water is fully absorbed and the mixture is very soft (approximately 20 minutes).

While still warm, mash the rice and potato mixture thoroughly with a potato masher or pass through a meat grinder until a smooth, dough-like consistency is achieved. Allow to cool completely.

In a large skillet over medium-high heat, brown the ground meat until cooked through. Drain any excess fat.

Add the finely chopped onions to the meat and sauté until translucent and soft.

Stir in the Iraqi Baharat, salt, pepper, and fresh parsley. Remove from heat and allow the filling to cool to room temperature.

With lightly moistened hands, take a walnut-sized piece of the rice dough and flatten it into a thin disc in your palm.

Place one tablespoon of the meat filling into the center of the disc. Carefully fold the edges over the filling and seal tightly, shaping into an oval or round ball. Ensure there are no cracks.

Heat at least 2 inches of vegetable oil in a deep pan to 350°F (175°C).

Fry the kubba in batches until the exterior is golden brown and crispy, approximately 4-5 minutes per side.

Remove with a slotted spoon and drain on paper towels before serving hot.