Ingredients

The following ingredients have 6 Servings
  • 1 large onion, (diced)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 2 medium carrots, (diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 3 garlic cloves, (minced)
  • 12 cups vegetable broth
  • 1 1/2 cups dried split peas
  • 3/4 cup dried basmati rice
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh mint
  • Salt and pepper to taste
  • Pomegranate molasses

Instruction

  • 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.