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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my entire life.

Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Heat oil in a heavy stockpot over medium-high heat.

To get started with this recipe, we have to prepare a few components. You can cook 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. Take 250 g chicken breast (minced)
  2. Prepare 3 cups yellow split peas
  3. Take 2 cups chicken stock
  4. Prepare 1 cup fresh parsley (chopped)
  5. Make ready 1 cup fresh mint (chopped)
  6. Take 4 cloves garlic (minced)
  7. Get 1 medium onion (halved and minced)
  8. Get 6 tbsp pomegranate molasses
  9. Make ready 1 tbsp turmeric powder
  10. Make ready 1/2 tbsp ground black pepper
  11. Get 2 tsp fennel seeds
  12. Get 1 tsp cayenne pepper
  13. Make ready 1/2 tsp salt
  14. Prepare 1/2 tbsp chicken bouillon
  15. Make ready 5 cups water
  16. Prepare 3 tbs olive flaxseed oil

When the weather turns cold, we all turn to warm foods. See great recipes for Upma, Golden Split Pea Soup too! While the soup is cooking, make the meatball mixture: Mix the onion thoroughly with the lamb. Made with pomegranate molasses, yellow split peas, mint leaves and lamb meatballs, the #recipe comes from an Iran and Iraq influence.

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.

I hope you enjoyed this video! Drop the meatballs and rice into the soup, and add the pomegranate molasses, and sugar or honey. Cook until the rice, split peas and meatballs are cooked. Stir in the optional cream if you are using it, along with the fresh pomegranate seeds and fresh herbs. Add salt to taste, and if needed, correct seasoning.

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