Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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.

The Pomegranate soup from The New Persian Kitchen is outstanding with sweet and tart broth and savory beef (or lamb) meatballs. Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life. They are fine and they look wonderful.

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 that.

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

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

Throw in the split peas and stir-fry. Place your seasoned meatballs on top of the onion, garlic, split peas, and rice. Yes I almost forgot about it, but forget about that. Pomegranate Soup or Ash e Anar is a traditional Iranian soup.

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.

Pomegranate is or was considered a divine fruit in ancient Persia. This recipe, a typical Persian food contains fresh herbs and pomegranate. Ash E Anar (Pomegranate soup) contains enough vitamins and protein along with minerals to put. Azarbaijan Pomegranate Soup With Meatballs (Asheh Anar) is another dish chef Hoss Zare makes for Persian New Year. This version of an Azerbaijani dish from Hoss Zaré uses French lentils instead of traditional split peas because, he says, they hold their shape better.

So that is going to wrap it up with this exceptional food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!