Steps to Prepare Quick Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. This time, I’m gonna make it a 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’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life.

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 cook that.

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

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

Instructions 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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