Persian Split Pea and Rice Soup with Lamb Meatballs
This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash, this soup can be made days in advance and reheats beautifully. Simply swirl in the tangy pomegranate molasses, then let the tiny lamb meatballs simmer in the soup for 10 minutes before serving. Slideshow: More Soup Recipes