Soak the yellow split peas overnight and cook them the next day for 30 minutes. Drain in a sieve and set aside.

Wash the rice thoroughly, soak it in water for 1 hour, and cook until al dente for 8 minutes. Drain in a sieve and set aside.

Preheat the oven to 180°C (356°F).

Cut off the tops of the pumpkins and hollow them out.

Melt the butter, mix it with cinnamon, ginger, and lemon juice, and rub the insides of the pumpkins with it.

Rub also the outsides of the pumpkins with the butter, wrap them in aluminum foil, and bake in the oven for 20 minutes.

Meanwhile, dice the onions and sauté them in a bit of oil until translucent.

Press the garlic, add and sauté for 1 minute.

Add the ground meat, fry, and season with turmeric, nutmeg, salt, and pepper.

Mix in the split peas and rice. Fill with a little bit of water and let it simmer.

Grind saffron threads finely in a mortar and fill with boiling water, cover, and let steep until ready to use.

Wash the herbs, pat them dry, and finely chop.

Sauté them in a bit of oil, add barberries and saffron infusion, and sauté for 5 minutes.

Add all previous ingredients and mix well.

Fill the pumpkins with the stuffing and press down firmly with a spoon.

Place the pumpkins in a baking dish and add some water.

Place a bowl of water in the oven and bake the pumpkins for 30-45 minutes.

Remove from the oven, let them cool slightly, then cut in halves or serve according to taste.

Or, like I do, carefully slice the pumpkins and arrange them on the plates.

Garnish with pomegranate syrup and some herbs.