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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my whole life. They are fine and they look fantastic.

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.

To get started with this recipe, we must first 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 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. Make ready 3 cups yellow split peas
  3. Prepare 2 cups chicken stock
  4. Get 1 cup fresh parsley (chopped)
  5. Take 1 cup fresh mint (chopped)
  6. Make ready 4 cloves garlic (minced)
  7. Prepare 1 medium onion (halved and minced)
  8. Prepare 6 tbsp pomegranate molasses
  9. Make ready 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. Get 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.

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.

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’s going to wrap it up with this special food ash-e-anar (split peas and pomegranate soup with meatballs) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!