Prepare the meatballs by combining the beef, onion, potato, garlic, parsley, breadcrumbs, egg, club soda, and spices in a large bowl. Mix until smooth. Cover and refrigerate while making the sauce.

For the sauce, heat olive oil in a wide sauté pan over medium-high heat. Add onion and garlic, cooking until softened and golden. Stir in turmeric, salt, pepper, baharat, cumin, and paprika. Add celery, parsley, and peas, then sauté briefly. Pour in the boiling water, cover, and bring to a boil.

Shape the chilled meat mixture into balls. Once the sauce boils, add the meatballs. Shake the pan gently, cover partially, and simmer over medium heat for 30 minutes. Remove the lid and continue cooking until the sauce reduces. Cover, let rest for 10 minutes.

Meanwhile, rinse the rice in cold water until the water runs clear. Bring the water and salt to a boil in a saucepan, then reduce heat to low, add the rice, cover, and cook until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

Serve the meatballs with the rice.