Hearty split peas and fragrant basmati rice are simmered up with fresh herbs and caramelized onions to create this cozy and flavorful Persian-inspired split pea soup.
To make the caramelized onions, coat the bottom of a large skillet with oil and place it over low heat. Add the onion and allow to cook for about 1 hour and 15 minutes, until fully caramelized, stirring occasionally.
While the onion cooks, coat the bottom of a large pot with oil and place it over medium heat. Add the onion and carrots sauté for about 5 minutes, until the onions are soft and translucent. Stir in the cumin, cinnamon, turmeric and garlic. Continue to sauté for about 1 minute more, until very fragrant.
Stir in the broth, peas and rice. Raise the heat and bring everything to a boil. Lower heat and allow to simmer, uncovered, until the peas and rice fall apart, about 2 hours and 15 minutes, stirring occasionally.
Stir in the parsley, cilantro, scallions and mint and continue simmering for about 10 minutes. Remove from heat and season with salt and pepper to taste.
Ladle into bowls and top with caramelized onions and extra herbs, if you like. Drizzle with pomegranate molasses. Serve.