Wash cilantro and parsley leaves well and drain. Place in a food processor and pulse a few times keep the leaves coarse not super fine.
Remove from the food processor and place in a large bowl. Peel the skin of the tomatoes, and chop then place in the food processor. Pulse until they turn into a pure. Place in the bowl with cilantro and parsley. Add fresh lemon juice.
In a small bowl, place tomato paste and water, mix well until it turns watery then place in the large bowl.
Add olive oil and chopped pickled lemons. Add spices: Turmeric, white pepper, black pepper, roasted cumin, California powder (or paprika), saffron and salt. Mix well and set a side.