Saffron Rice Stuffed Tomatoes

4 oz Turkey, Ground turkey, 93% lean
.25 cup Rice, white, long-grain, regular, raw, enriched
0.25 cup Ethiopean yellow lentil (by AMICHELINA)
5 sprigs Parsley
2 tbsp Cilantro, raw
1 tbsp chopped Fresh Chives
5 sprigs Dill weed, fresh
10 leaves Basil
1 tbsp fresh tarragon by the ounce (by CHUCKLES0719)
1 serving 1 Tbs. chpped fresh mint (by ANEWAY)
1 serving 1 med yellow onion (by TODD7623)
2 tbsp Extra Virgin Olive Oil
3 serving Clove of Garlic (by BCOH1478)
2 tbsp Ground tumeric (by SUPERSNAZZ)
1 tsp Cumin seed
3 grams Saffron
.12 cup Raisins, Golden Seedless
25 gram(s) Barberry Fruit
2 serving Beefsteak Tomato (1 medium tomato) (by KAYTLENSMOM)
15 grams Tomato Paste
2 tsp (C) Garlic, minced (by SHEILAHARVILLE)
.5 lime yields Lime Juice
.12 tsp Cumin seed
.12 tsp Pepper, red or cayenne
3 cup (8 fl oz) Water, tap
1 tbsp Aspalls Organic White wine vinegar (by C25KGAL)

I have better instructions in my notes- I sort of made this one up, so the instructions are pretty simplistic. Make the filler, stuff the tomatoes, make the sauce - that's about it.

Liquid Saffron: place three teaspoons of water to each teaspoon of saffron and let sit for 2 to 12 hours.
- In a large skillet, cook together olive oil through turmeric powder. Sauté until the onions become transparent. Add the ground turkey, brown, and then set aside. Cook the rice and yellow lentils to instructions and then mix with meat mixture. Add and mix raisins and barberries (optional). Add the chopped herbs, cumin and 1/2 of the saffron water. Slice the tomatoes and hollow out, reserving the pulp for the sauce. For the sauce, sauté the tomato innards with tomato paste through 3 cups of water. Reduce until it thickens.
Place hollowed out tomatoes in a pan, stuff with rice mixture, and then pour the sauce over it. Bake in the oven at 350 for about 20-25 minutes. Then sprinkle the tops with vinegar (or add a few pinches of powered sugar to cut the acidic taste) and then broil for about 2 minutes.

Serving Size: 2 stuffed tomatoes