Chop all the herbs by hand or in in the food processor and set aside.
Yellow split peas
Place the yellow split peas and water in a medium sized sauce pan and bring to a gentle boil, uncovered.
Lower the flame, cover and gently simmer for about 15-20 minutes or until the yellow split peas have softened, but are not fully cooked. Keep an eye on on the yellow split peas as they tend to foam.
Strain and set aside.
Add all the ingredients for the meatballs in a large mixing bowl with the exception of the oil.
Thoroughly mix the meatball ingredients and make meatballs the size of small walnuts.
Place the oil in a large frying pan and saute the meatballs over medium heat for about 10 minutes. The meatballs should be lightly browned and have become quite aromatic. Set aside.
In a large pot, saute the onions with olive oil over medium heat for about 10 minutes or until the onions are lightly browned.
Add garlic and turmeric continue to saute for 2 additional minutes.
Add the chopped herbs and saute on medium heat for 5-7 minutes. The herbs should turn from bright green to a darker green color. If the herbs are sticking to the bottom of the pan, add a touch more oil.
Add the remining ingredients along with the partially cooked yellow split peas and bring to a gentle boil.
Cover and cook on low heat for 30 minutes.
Add the meatballs and continue to cook on low heat and covered for another 30 minutes.
Check for flavor and consistency. The Aash should be pleasantly tart with some elements of sweetness and the consistency should be that of a thick soup.
Pour the mixture into a serving bowl and garnish with pomegranate seeds and Golpar.
This Aash can easily be adapted to become a vegan friendly meal. Eliminate the meatballs and increase the yellow split peas to 1 cup cooked in 5 cups of water.