Place the yellow split peas and 3 cups of water in a medium sized pot and simmer for 15-20 minutes or until the peas are mostly cooked. Strain and place in a large mixing bowl.
Place the rice in 2 cups of boiling water and parboil for 5 minutes. Strain and add to the mixing bowl.
Finely chop the herbs and green onions in the food processor or by hand and add to the mixing bowl.
Add the ground meat, grated onion, salt, pepper, turmeric and gently mix the ingredients together. Take care to not over-mix, so that the rice and yellow split peas remain visible and whole.
Place a few grape leaves on a clean surface and place 1 tablespoon of the filling on top of each piece.
With each piece, fold the bottom 2 edges over the filling, then tightly fold in the sides to ensure the filling is well secured within the leaf. Lightly pressing on the filling, roll the leaf away from you until all of the leaf is rolled around the filling and tucked in.
Repeat until all the filling has been rolled into the grape leaves.
Carefully pack the Dolmeh in a single layer in a large pan and cover with enough water so that they are completely submerged. Cover and cook over low heat for 1 hour.
In a small mixing bowl, combine the vinegar and sugar and pour over the Dolmeh. Check to ensure that the Dolmeh are at least 1/2 way covered with liquid.
Cover and cook for another 30 minutes. Keep in mind that there should still be a little bit of sauce left behind at this stage.
Pour the saffron water over the Dolmeh, remove from the heat and allow to sit for 5 minutes.
Dolmeh can be served hot, warm, room temperature or cold!
Dolmeh are typically served with Persian flat breads and a side of yogurt.