Vegetable dumplings in a tangy and creamy walnut and pomegranate molasses sauce.
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Pulse the parboiled split peas and rice in a food processor until they form a coarse paste, ensuring they retain some texture.
In a large bowl, combine the pea-rice paste with the tofu or cauliflower, minced herbs, chickpea flour, grated onion, and half of the turmeric and advieh.
Knead the mixture by hand for at least 10 minutes until it becomes tacky and holds together perfectly; chill in the refrigerator for 30 minutes.
Form the mixture into golf-ball-sized koftas, optionally stuffing the center of each with a few barberries for a hidden burst of tartness.
In a heavy-bottomed pot, sauté a second diced onion until translucent, then add the ground walnuts and toast for 2 minutes until fragrant.
Whisk in the pomegranate molasses, vegetable stock, and remaining spices, bringing the sauce to a very gentle simmer.
Carefully drop the koftas into the simmering sauce one by one; do not crowd the pot or stir for the first 15 minutes to prevent breaking.
Cover and cook on low heat for 45 minutes until the sauce has thickened into a rich, dark, and creamy consistency and the koftas are firm.
