How to Make Speedy Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hey everyone, I hope you’re having an incredible day today. 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 bit tasty. This is gonna smell and look delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life.

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