Persian Split Pea and Rice Soup with Lamb Meatballs be made days in advance and reheated beautifully; simply swirl in the pomegranate molasses and let the tiny lamb meatballs simmer for 10 minutes before serving.
Sabrina's-koofteh-berenji-(persian-lam-meatballs)-ull-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.
Minty Pea Soup This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.
NYT Cooking: Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.