Makes 6 servings
Preparation time: 20 minutes
Cooking time: 2 hours

3 tablespoons olive oil
4 onions, 3 peeled and thinly sliced, 1 peeled and grated
3 cloves garlic, peeled and crushed
1/2 cup yellow split peas
10-12 cups water
1 1/4 teaspoons salt
1/2 teaspoon freshly ground
black pepper
1 teaspoon turmeric
2 cups chopped fresh parsley
or 1/2 cup dried
2 cups chopped fresh coriander leaves or 1/2 cup dried
1 cup chopped fresh mint or 1/4 cup dried
1 beet, peeled and chopped
2 cups chopped fresh chives
or scallions or 1/4 cup dried
1 pound ground beef, veal or lamb
1 cup rice
8 cup pomegranate paste diluted in 2 cups water, or 4 cups pomegranate juice, or 4 cups fresh pomegranate seeds
1/3 cup sugar
2 tablespoons angelica seeds
or powder (gol-par)
Garnish
2 tablespoons olive oil
5 cloves garlic, peeled and crushed
1 teaspoon dried mint flakes
1/2 teaspoon turmeric

1. Heat 3 tablespoons of oil in a large heavy pot and brown the 3 sliced onions and garlic. Add split peas, then 10 cups of water. Bring to boil, reduce heat, partially cover, and simmer over medium heat for 20 minutes.
2. Add 1 teaspoon salt, 1/4 teaspoon pepper, turmeric, chopped parsley, coriander, mint, beet, and chives or scallions and continue cooking for 20 minutes longer, stirring occasionally to prevent sticking.
3. Combine the grated onion and the meat in a bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix ingredients thoroughly and shape into chestnut-size meatballs and add to the pot.
4. Add rice, half cover and cook for 30 minutes longer.
5. Stir in pomegranate paste, sugar, and angelica powder, and simmer over low heat for 35 minutes.
6. Check a meatball to see if it is cooked and taste soup for seasoning. It should be sweet and sour. Add warm water if the soup is too thick.
7. Just before serving, heat 2 tablespoons of oil in a skillet and brown the garlic. Remove from heat. Crumble the dried mint flakes in the palm of your hand and add to the garlic. Add 1/2 teaspoon turmeric; mix well.
8. Pour the warmed soup into a tureen and garnish with the mint-and-garlic mixture. Nush-e Jan!

Notes: For best results, make the ash a day in advance to give the flavors a chance to meld and reheat it just before serving. Add the garnish at the last minute, after pouring the soup into the tureen. If using pomegranate juice, reduce the water by 2 cups. Add more water or juice if the finished soup is too thick. Pomegranate paste and angelica powder (gol-par) are available in Persian food specialty stores.