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Finely slice onions with 0.5 tsp salt and sauté in 2-3 tbsp of oil until translucent. Add turmeric until softened. Set aside half.
Add minced garlic and sauté briefly for 1-2 minutes. Add dried mint and sauté for 1-2 minutes.
Finely chop herbs. Add split peas, rice, and chopped herbs to the pot. Cover with boiling water and pomegranate juice, bring to a boil.
Put the lid on and turn to low heat for 30 minutes.
Stir in pomegranate molasses. Put the lid back on and cook for another 15 minutes.
Heat 2-3 tbsp oil and add dried mint. Heat for 30 seconds. Remove from heat and pour over soup. Add remaining fried onions and pomegranate seeds as garnish.