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

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare 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 bit tasty. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I’ve loved my whole life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. Make ready chicken breast (minced)
  2. Get yellow split peas
  3. Prepare chicken stock
  4. Make ready fresh parsley (chopped)
  5. Make ready fresh mint (chopped)
  6. Make ready garlic (minced)
  7. Prepare medium onion (halved and minced)
  8. Make ready pomegranate molasses
  9. Get turmeric powder
  10. Prepare ground black pepper
  11. Make ready fennel seeds
  12. Prepare cayenne pepper
  13. Take salt
  14. Take chicken bouillon
  15. Prepare water
  16. Get 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 it up for this exceptional food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!