Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, ash-e-anar (split peas and pomegranate soup with meatballs). It is one of my favorites food recipes. This time, I’m gonna 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 current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something that I’ve loved my entire life.
The Pomegranate soup from The New Persian Kitchen is outstanding with sweet and tart broth and savory beef (or lamb) meatballs. Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer.
To begin with this particular recipe, we must 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):
- Make ready 250 g chicken breast (minced)
- Prepare 3 cups yellow split peas
- Get 2 cups chicken stock
- Prepare 1 cup fresh parsley (chopped)
- Make ready 1 cup fresh mint (chopped)
- Take 4 cloves garlic (minced)
- Get 1 medium onion (halved and minced)
- Get 6 tbsp pomegranate molasses
- Prepare 1 tbsp turmeric powder
- Take 1/2 tbsp ground black pepper
- Take 2 tsp fennel seeds
- Get 1 tsp cayenne pepper
- Make ready 1/2 tsp salt
- Take 1/2 tbsp chicken bouillon
- Get 5 cups water
- Get 3 tbs olive flaxseed oil
Throw in the split peas and stir-fry. Place your seasoned meatballs on top of the onion, garlic, split peas, and rice. Yes I almost forgot about it, but forget about that. Pomegranate Soup or Ash e Anar is a traditional Iranian soup.
Steps to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- 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.
- 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.
- 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).
- 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.
Pomegranate is or was considered a divine fruit in ancient Persia. This recipe, a typical Persian food contains fresh herbs and pomegranate. Ash E Anar (Pomegranate soup) contains enough vitamins and protein along with minerals to put. Azarbaijan Pomegranate Soup With Meatballs (Asheh Anar) is another dish chef Hoss Zare makes for Persian New Year. This version of an Azerbaijani dish from Hoss Zaré uses French lentils instead of traditional split peas because, he says, they hold their shape better.
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