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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. This time, I am going to make it a little 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 meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I’ve loved my entire 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. Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs.

To get started with this particular recipe, we have to 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 it.

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

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

Ash Anar translates to 'pomegranate soup.' It does not contain pomegranate fruit, but the liquid concentrate. This version of ash anar is a vegan soup and gets its protein from yellow split peas. Some use ground beef or ground lamb, even dropping in small meatballs. This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses.

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.

Some use ground beef or ground lamb, even dropping in small meatballs. This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses. Persian Pomegranate Soup (Ash-e Anar) (Adapted from A Taste of Persia: An Introduction to Persian Cooking by Najmieh K. Throw in the split peas and stir-fry. Place your seasoned meatballs on top of the onion, garlic, split peas, and rice.

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