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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Get 250 g chicken breast (minced)
2. Make ready 3 cups yellow split peas
3. Prepare 2 cups chicken stock
4. Make ready 1 cup fresh parsley (chopped)
5. Make ready 1 cup fresh mint (chopped)
6. Make ready 4 cloves garlic (minced)
7. Make ready 1 medium onion (halved and minced)
8. Get 6 tbsp pomegranate molasses
9. Take 1 tbsp turmeric powder
10. Get 1/2 tbsp ground black pepper
11. Get 2 tsp fennel seeds
12. Take 1 tsp cayenne pepper
13. Make ready 1/2 tsp salt
14. Take 1/2 tbsp chicken bouillon
15. Make ready 5 cups water
16. Prepare 3 tbs olive flaxseed oil

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.

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