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

Hey everyone, it is me, Dave, welcome to my recipe page. 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready yellow split peas
  3. Prepare chicken stock
  4. Make ready fresh parsley (chopped)
  5. Get fresh mint (chopped)
  6. Make ready garlic (minced)
  7. Make ready medium onion (halved and minced)
  8. Take pomegranate molasses
  9. Prepare turmeric powder
  10. Make ready ground black pepper
  11. Make ready fennel seeds
  12. Make ready cayenne pepper
  13. Prepare salt
  14. Make ready chicken bouillon
  15. Prepare water
  16. Prepare 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. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!