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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I have loved my entire life.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):

1. Get 250 g chicken breast (minced)
2. Get 3 cups yellow split peas
3. Get 2 cups chicken stock
4. Take 1 cup fresh parsley (chopped)
5. Make ready 1 cup fresh mint (chopped)
6. Take 4 cloves garlic (minced)
7. Prepare 1 medium onion (halved and minced)
8. Prepare 6 tbsp pomegranate molasses
9. Get 1 tbsp turmeric powder
10. Prepare 1/2 tbsp ground black pepper
11. Get 2 tsp fennel seeds
12. Prepare 1 tsp cayenne pepper
13. Take 1/2 tsp salt
14. Take 1/2 tbsp chicken bouillon
15. Make ready 5 cups water
16. Make ready 3 tbs olive flaxseed oil

Steps 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.

So that’s going to wrap this up for this special food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!