Fry the split peas (Lapeh) and onions in oil, then add 4–5 cups of water. Simmer over low heat until the split peas soften. Season with salt and pepper. Wash the rice thoroughly and add it to the pot with the split peas. Cook until fully softened.

Mix the ground meat with 1–2 grated onions, salt, and pepper. Optionally, add a small cup of cooked rice to the mixture to enhance the texture. Shape the mixture into small meatballs and add them to the Ash. Add the chopped herbs and let the Ash simmer gently until the rice thickens and develops a creamy consistency.

Stir in Mahram pomegranate paste and, toward the end, add ground golpar for flavor. Serve the Ash in a bowl and garnish with fried mint, fried onions, and pomegranate seeds.