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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. For mine, I’m gonna 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 in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I have loved my whole life.

To get started with this particular recipe, we have to 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 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. Prepare 2 cups chicken stock
  4. Take 1 cup fresh parsley (chopped)
  5. Take 1 cup fresh mint (chopped)
  6. Prepare 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. Take 1/2 tbsp ground black pepper
  11. Take 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. Prepare 5 cups water
  16. Make ready 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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