Directions: Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same with the split peas.
Mix the rice, peas, chick-pea flour, meat, eggs, salt and pepper very well. Wash the herbs, dry, chop very finely and mix with the rest.
Chop the onions and fry in some oil until golden. Reserve some fryed onions.
In a large saucepan place 5 - 6 cups of water, fryed onions, salt, pepper and turmeric paste. Bring to boil. From the meat mixture form the balls about the size of small orange, insert inside (to the centre) some chopped wallnuts, onions and barberries and drop carefully to the boiling water. Boil for several minutes, then reduce the heat and simmer uncovered for about an hour, or until koofteh is completely cooked.