• Wash rice and yellow split peas together and place in a pot with 1 cup water. Cook until tender (half cooked).
• Drain any remaining liquid.
• Prepare drained herbs (refer to the related video) 
• Place cooked rice and chana dal in a big pot, add herbs, meat, fried onion, salt, pepper, eggs, turmeric and mix well.
• In the pot you want to cook the koofteh in, add fried onion (pyaz dagh), tomato paste and fry for 1 minute.
• Now add water, salt and pepper. Cover pot and bring to boil.
• Take a handful of this mixture, shape as a ball and drop slowly into the boiling sauce.
• If you like you can place 1-3 aloo (plums) or a hard boiled egg in the middle of each kofteh.
• Make sure the sauce covers the meatballs to ensure they cook evenly.
• You can add a bit more water if you'd like to serve this dish as a soup.
• Make sure the sauce is boiling when you drop the meatballs in.
• Cooking time will be around one hour.
• We serve this food warm with flat bread.
• Enjoy (nooshe jan). 

You can make this koofteh bigger for a main dish or smaller for a side dish.