Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Heat oil in a heavy stockpot over medium-high heat.
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 can achieve that.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- Prepare 250 g chicken breast (minced)
- Take 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Prepare 1 cup fresh parsley (chopped)
- Get 1 cup fresh mint (chopped)
- Make ready 4 cloves garlic (minced)
- Make ready 1 medium onion (halved and minced)
- Make ready 6 tbsp pomegranate molasses
- Get 1 tbsp turmeric powder
- Make ready 1/2 tbsp ground black pepper
- Get 2 tsp fennel seeds
- Get 1 tsp cayenne pepper
- Take 1/2 tsp salt
- Take 1/2 tbsp chicken bouillon
- Make ready 5 cups water
- Prepare 3 tbs olive flaxseed oil
When the weather turns cold, we all turn to warm foods. See great recipes for Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) too! See great recipes for Upma, Golden Split Pea Soup too! Drop the meatballs and rice into the soup, and add the pomegranate molasses, and sugar or honey.
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.
Cook until the rice, split peas and meatballs are cooked. Stir in the optional cream if you are using it, along with the fresh pomegranate seeds and fresh herbs. Add salt to taste, and if needed, correct seasoning. The Soup: Every year with the arrival of spring, Persian celebrate the biggest holiday of the year - Nowruz (it literally means new day, but it refers to a new year). With tribute to the recent celebration of Nowruz, I am featuring a Persian soup.
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