Reduce the heat to medium and add the onions to the skillet and cook, stirring, until softened, about 3 minutes. Add the rice and the salt and cook, stirring, toasting the rice in the skillet until fragrant, about 4 minutes. Add the turmeric, Saffron threads, and lemon zest and continue to cook, toasting the spices, about 2 more minutes.
Pour in the broth and bring to a simmer. Once simmering, nestle the meatballs into the skillet and reduce heat to a light simmer (medium-low heat). Cover and cook until the rice is tender and the meatballs are cooked through, 20 minutes.
Meanwhile, in a small bowl combine the greek yogurt, olive oil, lemon juice, salt, dill, mint and cilantro and stir until well combined. Set aside.
When the meatballs and rice are ready to serve, Plate the rice and meatballs on a large platter. Sprinkle with the pomegranate seeds and garnish with the dill fronds and mint leaves. Serve with the herby-yogurt sauce and enjoy!!