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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, 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 particular recipe, we must 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 can achieve 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. Take 2 cups chicken stock
4. Get 1 cup fresh parsley (chopped)
5. Make ready 1 cup fresh mint (chopped)
6. Get 4 cloves garlic (minced)
7. Make ready 1 medium onion (halved and minced)
8. Make ready 6 tbsp pomegranate molasses
9. Take 1 tbsp turmeric powder
10. Prepare 1/2 tbsp ground black pepper
11. Make ready 2 tsp fennel seeds
12. Make ready 1 tsp cayenne pepper
13. Prepare 1/2 tsp salt
14. Get 1/2 tbsp chicken bouillon
15. Prepare 5 cups water
16. Take 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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