Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have ash-e-anar (split peas and pomegranate soup with meatballs) using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. Get 250 g chicken breast (minced)
  2. Prepare 3 cups yellow split peas
  3. Make ready 2 cups chicken stock
  4. Make ready 1 cup fresh parsley (chopped)
  5. Prepare 1 cup fresh mint (chopped)
  6. Take 4 cloves garlic (minced)
  7. Get 1 medium onion (halved and minced)
  8. Take 6 tbsp pomegranate molasses
  9. Prepare 1 tbsp turmeric powder
  10. Prepare 1/2 tbsp ground black pepper
  11. Get 2 tsp fennel seeds
  12. Make ready 1 tsp cayenne pepper
  13. Prepare 1/2 tsp salt
  14. Make ready 1/2 tbsp chicken bouillon
  15. Get 5 cups water
  16. Take 3 tbs olive flaxseed oil
Instructions to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. On a heated pan or pot, add a tablespoon oil, toss in half the onion and fry until translucent. Add garlic and fry for about 2 minutes.
  2. Add the split peas and stir for 2 minutes. Add the turmeric, fennel seeds, cayenne, chicken bouillon, chicken stock and water. Cover and bring to a boil, reduce heat to low and allow to simmer for 1 hour 10 minutes.
  3. Combine the chicken breast, mint, parsley, onion, salt, black pepper and stir until well incorporated. Shape into small round balls (about 12 small balls). Add 2 tbsp oil in a heated pan and toss in the meatballs until they’re browned on each sides (about 8 minutes).
  4. Add the pomegranate molasses and meatballs to the cooking pot in step 2 (after the simmering time has been exhausted). Stir, cover and continue to simmer for additional 20 minutes.

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