Hard boil 5 eggs by placing them in a large pot, add cold water to completely cover the eggs and place on high heat.

Once it’s at a rolling boil, remove pot from heat and cover for 8 min.

Rinse with cold water, peel, and cut in half.

Put yellow split peas into a small rice cooker or small pot.

Add enough water to cover the yellow split peas to an inch over the peas.

Add ½ teaspoon salt, mix, and turn on rice cooker (or cook on med-high heat if using a small pot) for about 15 minutes or until just barely cooked.

Add the rice when yellow split peas are just barely cooked.

Cook the rice for about 15 minutes or until the water is all soaked up and the rice is tender.

Put cilantro, parsley, and green onion into a food processor. Chop finely in the food processor.

Fry the chopped onion in a large pot on med-high heat in about 5 tablespoons of ghee, mixing occasionally to keep the onion from burning.

Once fried, remove pot from heat, move onions to one side of the pot, and tilt the pot to drain the excess oil.

In a large mixing bowl, add the beef, grated onion, ½ teaspoon turmeric, 2 teaspoons salt, 1 teaspoons pepper, ½ teaspoon dried savory, 1 teaspoon dried mint, and the chopped herb mixture, the yellow split pea and rice mixture, and 1 raw egg.

Use a fork to first whisk the egg a bit before using your hands to mix everything together.

Make compact baseball-sized meatballs and place 2 dates/plums in the middle of each.

Add 3 cups of water to the large pot containing the fried onion.

Mix in tomato paste, ½ teaspoon turmeric, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried mint, and ½ teaspoon dried savory.

Carefully add in the meatballs.

Cover the pot and cook on med-low heat until cooked through (about 30 minutes).

Then remove the cover and add in tomatoes, potatoes, and remainder of dried plums.

Add more water to come up to ¾ the height of the meatballs.

Simmer for about 20-25 minutes on medium/med-low (or until potatoes are soft) before serving.