A taste of Persia, this fragrant dish will delight your tastebuds.

Olive oil
2 large onions diced
1 onion minced or grated
4 cloves garlic crushed
85g dried yellow split peas
2 litres water
1 teaspoon turmeric
1 bunch parsley
1 bunch coriander
1 bunch mint
1 bunch chives
400g minced lamb
85g basmati rice
400ml pomegranate juice
3 tablespoons pomegranate molasses
125g caster sugar

1. Heat a large pan over a medium heat and add olive and the 2 diced onions and cook until caramelised then add the garlic and brown gently, add the split peas and the water and partially cover and simmer for 20 minutes

2. Add the seasoning, turmeric and all the herbs and simmer for a further 10 minutes stirring occasionally

3. Place the meat and grated onion in a bowl and season well, roll into balls

4. Add the meatballs to the sauce along with rice and simmer for a further 10 minutes

5. Add the pomegranate juice, sugar and molasses and simmer for a further ten minutes

6. Season and serve