1. Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.

2. Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.

3. While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.

4. Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.

5. Ladle soup into bowls and garnish with pomegranate seeds and cream.

Cook's Notes:

Add pomegranate seeds to each bowl individually, not to the stockpot, as they will soften rapidly and lose their red color.

Other herbs you could use instead of parsley or mint: celery leaves, cilantro, chives, or green onion.

You can substitute or leave out meatballs for a vegetarian option. Use vegetable broth instead of chicken stock.