Easiest Way to Make Perfect Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites. This time, I will 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 well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I have loved my whole life.

To begin with this recipe, we must 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. Make ready 250 g chicken breast (minced)
2. Take 3 cups yellow split peas
3. Prepare 2 cups chicken stock
4. Make ready 1 cup fresh parsley (chopped)
5. Prepare 1 cup fresh mint (chopped)
6. Prepare 4 cloves garlic (minced)
7. Take 1 medium onion (halved and minced)
8. Take 6 tbsp pomegranate molasses
9. Take 1 tbsp turmeric powder
10. Make ready 1/2 tbsp ground black pepper
11. Make ready 2 tsp fennel seeds
12. Take 1 tsp cayenne pepper
13. Make ready 1/2 tsp salt
14. Make ready 1/2 tbsp chicken bouillon
15. Make ready 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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