Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites food recipes. For mine, I’m gonna 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Prepare chicken breast (minced)
- Get yellow split peas
- Take chicken stock
- Take fresh parsley (chopped)
- Prepare fresh mint (chopped)
- Take garlic (minced)
- Get medium onion (halved and minced)
- Take pomegranate molasses
- Prepare turmeric powder
- Get ground black pepper
- Make ready fennel seeds
- Prepare cayenne pepper
- Prepare salt
- Get chicken bouillon
- Get water
- Make ready 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):
- 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.
- 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.
- 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).
- 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.
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