1 Add the rice, salt, pepper and water to the saucepan,
and let it boil. Boil the rice and the peas until you
can see they are losing their shape.
2 Grate the onion and mix it into the minced meat,
together with the salt, pepper and turmeric.
3 Make small meatballs and fry them in a frying pan.
Transfer them to the saucepan with the rice and split peas, add the chopped leek, herbs and pomegranate juice.
4 Heat the oil, add the fried onion and dried peppermint. Remove the frying pan from the hotplate and add the onion and peppermint to the soup. Serve.