In a medium sized pot, combine the beef, onion, 1 teaspoon of salt, pepper, turmeric and 2 cups of water and bring to a gentle boil. Reduce the heat, cover and simmer for about 45 minutes or until the meat is cooked and tender. Once cooked strain well and set aside.
While the meat is cooking, wash the yellow split peas and place in another medium sized pot with 4 cups of water. Bring the pot to a boil while watching for some foam forming on top. Remove as needed.
Cover and cook over low flame for about 30-40 minutes or until the split peas are tender.
Drain completely and add to the bowl with the cooked meat.
Place the mixture of cooked meat and yellow split peas in a food processor and pulse until the mixture is reasonably creamy and smooth.
Remove from the food processor and transfer back into the mixing bowl.
Add the remaining salt, spices and eggs and flour and mix well by hand.
Taking a small amount of the Shami, about 4-5 tablespoons and form into a round ball. Flatten into the size of your palm, and poke a hole in the center. Set aside until ready for frying
In a large frying pan over medium-high heat, add sufficient amount of oil to cover the bottom of the pan. Place the patties into the oil and cook for about 5 minutes on each side, flipping once.
Repeat until all the patties have been cooked and adding oil as needed.
Arrange the Shami on a platter and garnish with a medley of leafy greens and fresh herbs.
Serve with flatbreads or Persian steamed saffron basmati rice accompanied by a side of yogurt.