1/4 beaker sunflower or extra-virgin olive oil 1 onion, sliced 1/2 teaspoon ground cassia( cinnamon) 1/2 teaspoon turmeric 3/4 cup short-grain rice or broken jasmine or basmati rice( ensure Note ), rinsed and drained 3/4 cup dried split peas, soaked in water for an hour( or as long as 12 hours) and drained 8 to 10 cups water, or as needed 1/4 pound scallions, trimmed and finely chopped 2 bunches flat-leaf parsley, foliages and tender stems, finely chopped( about 2 beakers) 2 bunches coriander
( aka cilantro ), leaves and stems, finely chopped( about 2 cups) 1 bunch mint, leaves finely chopped( about 1 cup) 1-1/ 2 tablespoons sea salt, or to taste 4 to 6 tablespoons pomegranate molasses, to taste 1 onion, grated 1/2 pound ground lamb 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper About 1/4 cup sunflower or extra-virgin olive oil 2 tablespoons dried mint 1 cup thinly sliced onion To stimulate the soup, place the petroleum in a large heavy pot over medium-high heat, toss in the onion, cassia, and turmeric, and cook until the onion is translucent, 4 to 5 minutes. Add the rice, drained divide peas, and 8 cups water, raise the hot, and bring to a simmer, then lower the heat to preserve a strong simmer and cook for 1 to 1-1/ 2 hours, or until the split peas are tender. While the soup is cooking, construct the meatball mixture: Mix the onion thoroughly with the lamb. Mix in the salt and pepper. Set aside, covered, in the refrigerator. Add the scallions, parsley, coriander, and mint
to the soup and simmer for 30 minutes. Add another beaker or two of water to thin it, as you wish, and bring back to a strong simmer. Add the salt and 4 tablespoons pomegranate molasses and stir. Savor and add a little more pomegranate molasses if you like. Build the meatballs about 15 minutes before you want to serve: Scoop out about a heaped teaspoon of the meat concoction for each and roll it into a ball between your wet palms, then drop it into the soup. Let the soup continue to simmer while you stimulate the toppings. Pour 2 tablespoons of the oil into a small skillet and hot over medium-high hot. Toss in the dried mint and instantly remove from the heat; it will fizz up a little. Set aside in a small bowl. Heat the remaining 2 tablespoons petroleum in the skillet over high or medium-high hot, add the sliced onion, and fry until starting to brown and crisp, about 6 minutes. Set aside on a plate. Ladle the hot soup into individual bowls, inducing sure to serve several meatballs in each, and top with a drizzle of mint petroleum, and with a sprinkling of fried onions if you wish.